Pan-Fried Potato Latkes with Apple Cider Reduction

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crisp golden potato pancakes with a tangy-sweet apple cider glaze that highlights Hanukkah's celebration of light and abundance. This Middle Eastern Hanukkah recipe, ready in about 55 minutes, pairs potatoes, onion, and egg for a weeknight-friendly dinner. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 25 min Serves 4 Middle Eastern cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Peel and grate 2 large potatoes (about 1.5 lbs) and 1/2 medium onion (about 3 oz) using a box grater; transfer to a clean kitchen towel and squeeze out all excess liquid.
  2. Step 2: In a bowl, combine the grated potatoes and onion with 1 large egg, 2 tbsp all-purpose flour, 1/2 tsp salt, and 1/4 tsp black pepper; mix until evenly incorporated.
  3. Step 3: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until shimmering.
  4. Step 4: Drop 1/4 cup portions of potato mixture into the skillet, pressing down gently to form 1-inch thick patties; cook for 4-5 minutes per side until golden brown and crispy.
  5. Step 5: Transfer cooked latkes to a wire rack set over a baking sheet to maintain crispness; repeat with remaining mixture, adding more oil as needed.
  6. Step 6: Simmer 1/4 cup apple cider and 1 tbsp honey in a small saucepan over medium heat for 5-7 minutes until reduced by half and slightly thickened.
  7. Step 7: Serve latkes hot with the apple cider reduction drizzled over the top.

Related recipes