Pan-Fried Potato Latkes with Caramelized Onion

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired hanukkah ready in about 40 minutes pairs russet potatoes, yellow onion, 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 "Plan a meal with the AI" 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

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.