In a food processor or a bowl using a hand grater, shred onions and potatoes. Using a cheesecloth, squeeze out excess water from the potatoes and onion. Transfer mixture to a bowl. Add eggs, matzah meal, and spices.

In a frying pan, heat oil on a medium-high flame. Take a handful of the potato mixture and form a rectangular shape on your palm. Drop into the oil. Fry for about two minutes on each side.

Once ready, transfer to a wire rack so they stay super crunchy.

Combine all ingredients for the dill dip and serve alongside.