Cover a large mixing bowl with a clean kitchen towel. Grate the potatoes and onion using the coarse side of a grater into the towel-lined bowl.

Once grated, wrap the towel around the mixture, twist the corners together, and squeeze out as much liquid as possible. Discard the liquid and transfer the grated vegetables back into the bowl.

Cut each pickle into quarters lengthwise, then slice each quarter into matchsticks about 5 to 8 mm thick. Aim for a variety of sizes to achieve a mix of crunchy and meaty textures in the latkes.

Add the breadcrumbs or matzo meal, eggs, a pinch of salt, cayenne, and black pepper to the bowl. Mix everything together until well combined.

In a shallow pan, heat about 2.5 cm (1 inch) of neutral oil over medium heat. To check if the oil is ready, drop a small amount of the latke mixture into the oil; if it sizzles, the oil is hot enough.

Take a handful of the latke mixture and squeeze it in your palms to remove excess liquid. Shape it into a patty that is neither too thick nor too thin, allowing for some wispy edges for extra crispiness.

Fry 3 to 4 latkes at a time in the hot oil. Cook until golden brown on one side, then flip and fry the other side until golden brown as well, which should take about 4 to 5 minutes per side.

Keep an eye on the visual cues rather than timing, as stove temperatures can vary. Adjust the heat as necessary.

Once fried, place the latkes on a plate lined with paper towels to absorb any excess oil. Season with salt.

Serve immediately with dill sour cream, apple sauce, apple butter, or any toppings you prefer. Enjoy!