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Grate potatoes coarsely or finely, according to your preference. Finely grate the onion.
Place grated potatoes and onion in a clean kitchen towel and squeeze tightly until all of the liquid is strained.
Place the strained potatoes and onion in a large bowl and add the eggs, breadcrumbs, salt and pepper.
Heat the 1-inch oil in a large pan and drop 6-8 tablespoons of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.
Fry 3-4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.
Blot excess oil with paper towels and serve warm with desired topping.
Possible toppings: applesauce, cream cheese and smoked salmon, pulled brisket, Israeli salad or even pastrami and mustard.