Heat oil in a large skilled over medium-high. Shape the patties by hand and fry for 2-3 minutes per side until golden. Mix potatoes, onions, garlic, flour, eggs, dill, salt and pepper. Allow to sit 5-10 minutes then drain excess liquid. Heat oil in a large skillet over medium. Form latke patties using your hands, taking care to squeeze out excess liquid. Fry for 3-4 minutes per side until golden brown.
Recipe Notes
We didn't have farfel on hand, so used broken matzahs instead, which worked well in the final product but was rather difficult to work with. The matzahs turned into somewhat of a mush. Large breadcrumbs would probably work equally as well.