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1
Toss the potatoes, onions, shallots and salt into a medium bowl and transfer to a sieve set over a larger bowl; let drain for about 15 minutes.
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2
Squeeze the potato mixture, a handful at a time, over the bowl to release excess moiture (don't oversqueeze-some moisture should remain).
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3
Transfer the squeezed potato to another large bowl.
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4
Carefully pour off the liquid in the bowl that we just squeezed the liquid into and save the pasty white sediment, potato starch, in the bottom of the bowl.
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5
Add this potato starch to the potato mixture and then stir in the egg.
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6
Put the matzo pieces in a sealable plastic bag and crush with a rolling pin so that you have coarse crumbs.
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7
Sprinkle the crumbs and pepper over the potato mixture and toss to combine.
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8
Cover and refrigerate until the matzo is softened, 20-30 minutes.
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9
Preheat oven to 425 degrees F.
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10
Coat a baking sheet with cooking spray.
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11
Heat 1 tablespoons of cooking oil in a large skillet over medium-high heat.
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12
Stir the potato mixture and cook 4 latkes per batch; place 1/4 cup potato mixture in a little of the oil and press with the back of the spatula to flatten into a 3 1/2 inch cake.
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13
Cook until crispy and golden, 1 1/2 to 3 minutes per side.
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14
Transfer the latkes to the prepared baking sheet.
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15
Continue with 2 more batches, using 1 tablespoons of oil per batch and reducing the heat as needed to prevent scorching.
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16
Transfer the baking sheet to the oven and bake until heated through, about 10 minutes.
