Squeeze as much excess water from the grated potato as possible. Add all the remaining ingredients and toss together until well combined.

Heat a half inch of canola oil in a large non-stick skillet over medium-low to medium heat.

Drop the latke mixture by ½ cup measures into the hot oil, spreading it out to about a half inch thickness. You can make them thinner if you prefer. Fry until golden brown on one side, then turn and cook until golden brown on the opposite side.

Drain on paper towels. Serve with sour cream and chopped green onions.