Cheesy Sour Cream & Onion Latkes

Using a box grater, grate the peeled russet potatoes and yellow onion on the large holes. Place them in a cheesecloth or dish rag. Into a large bowl, wring out as much liquid as possible from the grated potatoes and onions. Allow the liquid to sit for about 10 minutes, then carefully discard the liquid while leaving the starchy bottom layer in the bowl. Into the bowl with the starch, add the shredded potatoes and onions, eggs, freshly shredded sharp cheddar cheese, matzo meal, and kosher salt. Mix thoroughly to evenly combine all ingredients. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Take the latke mixture, approximately 2 tablespoons at a time, form them into patties with your hands, and carefully place them into the hot oil. Be careful not to overcrowd the skillet, frying in batches if necessary. Fry the latkes until deep golden brown on both sides. Once cooked, transfer the latkes to a paper towel-lined plate to drain excess oil. Serve immediately with sour cream, finely sliced green onions, finely chopped chives, and salmon roe. Enjoy!