Pan-Fried Potato Latkes with Caramelized Onions

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Golden potato latkes crisped in a pan and topped with sweet caramelized onions, perfect for a Hanukkah-inspired appetizer. This Middle Eastern Hanukkah recipe (vegetarian), ready in about 35 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 320 calories and feeds 4, 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: 15 min Serves 4 Middle Eastern cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and grate 3 medium russet potatoes using a box grater. Place grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
  2. Step 2: Peel and thinly slice 1 large yellow onion. Heat 1 tbsp vegetable oil in a small skillet over medium-low heat. Add sliced onion and 1 tbsp sugar, cooking slowly for 15 minutes until deeply golden and 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, 1 tsp salt, and 1/2 tsp black pepper. Mix until fully incorporated.
  4. Step 4: Heat remaining 1/2 cup vegetable oil in a large skillet over medium heat. Drop 1/4 cup portions of the potato mixture into the oil, flattening gently with a spatula. Fry for 3-4 minutes per side until crisp and golden brown.
  5. Step 5: Transfer latkes to a paper towel-lined plate to drain excess oil. Serve warm with sour cream or applesauce if desired.

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