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Place a clean kitchen towel over a large mixing bowl. Grate the potatoes and onion (using the coarse side of your grater) over the towel, in the bowl. Once grated, wrap the towel around the grated potatoes & onions, twist the corners together and squeeze all the liquid out using your hands. Discard the liquid, and place the grated onion and potatoes in the bowl.
Slice each pickle in fourths lengthwise, then slice each fourth into 5 to 8 mm matchsticks (Julienne cut). Aim for a variety of sizes for texture.
Add the breadcrumbs or matzo meal, eggs, a pinch of salt, cayenne and black pepper. Mix to combine.
Heat up about 2.5 cm or 1 inch of oil in a shallow pan over medium heat. Test if the oil is hot enough by adding a bit of the latke mixture; if it sizzles, it’s ready.
Grab a handful of the latke mixture, squeeze to remove excess liquid, and shape into a patty.
Fry 3 to 4 latkes at a time until golden brown on both sides, about 4 to 5 minutes per side.
Place fried latkes on a paper towel to drain excess oil and season with salt.
Serve right away with dill sour cream, apple sauce, apple butter or any toppings of choice.