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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).
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 to see if the oil is hot enough by adding a bit of the latke mixture to the oil, if it sizzles it’s ready.
Grab a handful of the latke and squeeze it in your palms to remove any excess liquid. Shape the latke into a patty.
Place the 3 to 4 latkes at a time in the oil and fry until golden brown on one side, then flip and fry on the other side until golden brown again, about 4 to 5 minutes per side.
Place a paper towel over a plate or cooling rack. Place the fried latkes on the paper towel to drain any excess oil. Season with salt.
Fry remaining latke mixture.
Serve right away with dill sour cream, apple sauce, apple butter or any toppings of choice.