Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.

Shred the Yukon Gold potatoes and the small onion together until finely grated.

Transfer the shredded mixture to a cheesecloth or a clean kitchen towel and squeeze out excess liquid.

In a large mixing bowl, combine the drained mixture with whisked eggs, flour, baking powder, and kosher salt.

Heat avocado oil or canola oil in a large skillet over medium-high heat until shimmering (around 350°F / 175°C).

Scoop about 1½ to 2 tablespoons of latke mixture into the skillet, flattening them to form pancake shapes.

Fry each latke for about 2-3 minutes per side until golden brown and crispy.

Use a slotted spoon to remove the latkes from the skillet, draining them on paper towels.

Serve immediately with optional toppings like sour cream and fresh herbs.