Preheat the oven to 375°F. Line a baking tray with a paper towel.

Using a food processor fitted with the shredding disc, or a box grater on the largest hole, grate the potatoes. Place on a clean kitchen towel and wring out all excess moisture.

Transfer the wrung-out potatoes to a large bowl.

Add the garlic powder, basil, flour, eggs, salt, and pepper, stirring to combine.

Meanwhile, heat ½ inch oil in a large, tall-sided skillet over medium-high heat. To check if the oil is hot enough, add a small piece of potato to the pan, it should bubble and sizzle immediately.

Use a ¼ cup measure to scoop the latke mixture into the pan, flattening with a spoon or spatula. Add 4-5 latkes at a time, to ensure the oil does not drop in temperature.

Fry until golden and crispy, about 3-4 minutes per side.

Transfer the latkes to the lined baking tray. Repeat with the remaining potato mixture.

Top each latke with 1 tablespoon of pizza sauce, and sprinkle with mozzarella cheese.

Bake for 5-6 minutes, or until the cheese has melted.

Enjoy!