Pan-Fried Potato Latkes with Caramelized Onion and Sour Cream

By AislePrompt Editorial · ·

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Golden shredded potato latkes pan-fried to crisp perfection, enriched with caramelized onions and served with cool sour cream for a traditional Hanukkah treat. This Middle Eastern Hanukkah recipe (vegetarian), ready in about 40 minutes, pairs russet potatoes, yellow onion, and eggs 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.

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

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Instructions

  1. Step 1: After peeling and grating 4 large russet potatoes and 1 medium yellow onion, place them in a clean kitchen towel and squeeze out as much moisture as possible to ensure crisp latkes.
  2. Step 2: In a large bowl, combine the grated potatoes and onion with 2 large eggs, 1/3 cup all-purpose flour, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix gently until combined.
  3. Step 3: Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering and hot but not smoking.
  4. Step 4: Using a 1/4 cup measure, scoop the latke mixture into the pan, flattening each mound gently with a spatula to about 1/2 inch thickness. Fry for 3-4 minutes per side until golden brown and crispy on the edges.
  5. Step 5: Transfer cooked latkes to a paper towel-lined plate to drain excess oil.
  6. Step 6: Serve warm latkes topped or accompanied by 1 cup sour cream for dipping.

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