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-inspired Hanukkah recipe (vegetarian), ready in about 45 minutes, pairs russet potatoes, yellow onion, 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 "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
• 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.