First, make the marinated feta. In a medium bowl, add feta, herbs, red pepper, lemon peel and pour enough olive oil to cover the feta. Then cover, place in refrigerator and allow to marinated for at least an hour. The longer, the better and it easily keeps for a few days.
Next, prep for the latkes. Using a food processor with the small shred blade, shred the potatoes and onion and add to a bowl. Use a clean towel and scoop mixture, a handful at a time and squeeze as much liquid out as you can, then add to a clean bowl.
Next, add the saffron water, turmeric and salt and pepper and mix well.
Heat a large skillet over medium-high heat and add enough canola oil to coat the bottom of the pan.
Then use a large tablespoon and spoon a tablespoon-sized amount of latke mixture and slowly add it to the hot oil. Lightly grease the back of your spoon and gently press down on the latke so it fries up evenly. I add about 3-4 latkes to a large skillet.
Fry on first side until golden brown and crispy, about 3-4 minutes then use a spatula to carefully flip over and continue cooking for another 2-3 minutes until crispy.
Once done, remove to a paper towel lined baking sheet and sprinkle with salt as soon as they are done frying.
Garnish latkes with herbed feta and pomegranate seeds.