Preparation

Preheat the oven to 350°F. Grease a 9 × 13-inch pan with nonstick cooking spray and line it with parchment paper.

In a large bowl, toss the potatoes and onion with the matzo meal, olive oil, thyme, salt, baking powder, eggs, and garlic until well combined. Transfer to the prepared pan and press into an even layer. Grease a sheet of parchment paper with nonstick cooking spray and press directly on top of the kugel.
Bake for 40 to 45 minutes, until the potatoes are very tender, then let cool completely. Chill for at least 4 hours.

Once chilled, transfer to a cutting board and discard the parchment. Trim the outer ¼ inch border and discard (or snack on or fry anyway to snack on). Cut in half lengthwise and then across into 1-inch-thick sticks.

In a large dutch oven, heat 2 inches of oil to 375°F. Line a sheet pan with paper towels. Working in about three batches, fry the kugel sticks, turning occasionally, until golden brown, 5 to 7 minutes per batch. Transfer to the paper towel–lined sheet pan and immediately season with a pinch of salt. Repeat until all the sticks are fried, then serve (see headnote for serving recommendations).