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 of oil in a large pan and drop 6 to 8 spoonfuls 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 to 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.
