Pan-Fried Potato Latkes with Caramelized Onion Relish

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Golden, crispy potato latkes served with a sweet and savory caramelized onion relish, perfect for Hanukkah celebrations. This Middle Eastern Hanukkah recipe (vegetarian), ready in about 45 minutes, pairs russet potatoes, yellow onion, and all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
• 1/4 cup all-purpose flour
• 2 large eggs
• 1 cup vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp granulated sugar
• 1 tbsp apple cider vinegar

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Instructions

1. Step 1: Peel and grate 3 medium russet potatoes using a box grater into a large bowl. Place grated potatoes in a clean kitchen towel and squeeze out excess moisture until mostly dry.
2. Step 2: Finely dice 1 large yellow onion and set aside 1/3 cup for the relish; mix the remainder into the grated potatoes with 1/4 cup all-purpose flour, 2 large eggs, 1 tsp salt, and 1/2 tsp black pepper until fully combined.
3. Step 3: Heat 1 cup vegetable oil in a large non-stick skillet over medium heat until shimmering but not smoking, about 3 minutes.
4. Step 4: Form the potato mixture into 3-inch diameter patties using about 1/4 cup of mixture per latke, and carefully place them in the hot oil, cooking 3-4 minutes per side until golden brown and crispy; cook in batches to avoid overcrowding.
5. Step 5: While latkes cook, make the caramelized onion relish by heating 1 tbsp vegetable oil in a small pan over medium-low heat, adding the reserved 1/3 cup diced onion, 1 tbsp granulated sugar, and 1 tbsp apple cider vinegar, cooking for 8-10 minutes until the onions are soft, browned, and syrupy.
6. Step 6: Drain latkes on paper towels and serve warm topped with a spoonful of the caramelized onion relish.