Pan-Fried Potato Latkes with Caramelized Onion and Dill

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden, crispy potato latkes infused with sweet caramelized onions and fresh dill, perfect for Hanukkah celebrations. This middle eastern-inspired hanukkah (vegetarian) ready in about 35 minutes pairs russet potatoes, yellow onion, 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 "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.

Prep: 20 min Cook: 15 min Serves 6 Middle Eastern cuisine 210 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pan-Fried Potato Latkes with Caramelized Onion and Dill take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Potato Latkes with Caramelized Onion and Dill?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep russet potatoes from drying out.

Can I substitute ingredients in Pan-Fried Potato Latkes with Caramelized Onion and Dill?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Potato Latkes with Caramelized Onion and Dill for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Fried Potato Latkes with Caramelized Onion and Dill vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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