Pan-Fried Potato Latkes with Caramelized Onion

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Golden, crispy potato latkes infused with sweet caramelized onions, perfect for celebrating Hanukkah or any cozy occasion. This Middle Eastern Hanukkah recipe, ready in about 40 minutes, pairs russet potatoes, yellow onion, and large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 3 medium (about 1.5 lbs) russet potatoes
• 1 large (about 8 oz) yellow onion
• 2 large eggs
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup vegetable oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Peel and grate 3 medium russet potatoes using the large holes of a box grater, then place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible until nearly dry.
2. Step 2: Finely dice 1 large yellow onion and cook it in a skillet over medium heat with 1 tbsp vegetable oil for about 8 minutes, stirring occasionally, until the onion is soft and golden caramelized, then remove from heat.
3. Step 3: In a large bowl, combine the grated and drained potatoes, caramelized onion, 2 large eggs, 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper; mix until evenly combined.
4. Step 4: Heat 1/2 cup vegetable oil in a large nonstick skillet over medium-high heat until shimmering but not smoking, then carefully spoon about 1/4 cup of the potato mixture per latke into the skillet, flattening each slightly with a spatula.
5. Step 5: Fry the latkes for 3-4 minutes per side until deep golden and crisp, adjusting heat as needed to prevent burning; transfer to a paper towel-lined plate to drain excess oil and keep warm while frying remaining latkes.