Pan-Fried Potato Latkes with Caramelized Onion and Dill

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Golden, crispy potato latkes infused with sweet caramelized onions and fresh dill, perfect for Hanukkah celebrations. This Middle Eastern Hanukkah recipe (vegetarian), ready in about 35 minutes, pairs russet potatoes, yellow onion, and fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, 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 tbsp finely chopped fresh dill
• 2 large eggs
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup for frying 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. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible to avoid soggy latkes.
2. Step 2: Finely dice 1 large yellow onion and sauté it in a skillet over medium heat with 1 tbsp vegetable oil for about 8 minutes until translucent and slightly caramelized, stirring occasionally.
3. Step 3: In a large bowl, combine the grated potatoes, caramelized onions, 2 large eggs, 1/4 cup all-purpose flour, 2 tbsp chopped fresh dill, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly until ingredients are evenly incorporated.
4. Step 4: Heat 1/2 cup vegetable oil in a large nonstick skillet over medium-high heat until shimmering but not smoking (about 350°F). Drop 1/4 cup portions of the potato mixture into the hot oil, flattening each slightly with a spatula.
5. Step 5: Fry the latkes for 4-5 minutes on each side, until golden brown and crispy on the edges. Transfer to a paper towel-lined plate to drain excess oil. Serve warm with sour cream or applesauce.