Pan-Fried Potato Latkes with Caramelized Onions and Sour Cream

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

Traditional potato latkes pan-fried until golden with sweet caramelized onions, served with a cooling dollop of sour cream. This Middle Eastern Hanukkah recipe, ready in about 55 minutes, pairs yellow onion, finely diced, eggs, and all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 5 cups large russet potatoes, peeled and grated
• 1 large yellow onion, finely diced
• 3 large eggs
• 1/3 cup all-purpose flour
• 1 1/4 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups vegetable oil
• 2 tbsp unsalted butter
• 1 cup sour cream

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Instructions

1. Step 1: Place 5 cups grated russet potatoes in a clean kitchen towel and squeeze out excess moisture. Transfer to a large bowl and add 3 large eggs, 1/3 cup all-purpose flour, 1 1/4 tsp salt, and 1/2 tsp black pepper. Stir to combine.
2. Step 2: Heat 1 tbsp vegetable oil and 2 tbsp unsalted butter in a large skillet over medium heat. Add 1 large finely diced yellow onion and cook, stirring frequently, for 10-12 minutes until golden and caramelized. Remove onions and set aside.
3. Step 3: Add remaining 1 1/2 cups vegetable oil to skillet and heat over medium-high until shimmering.
4. Step 4: Scoop 3 tbsp latke batter per latke into hot oil, flattening slightly with a spatula. Cook for 3-4 minutes per side until deep golden and crispy. Drain on paper towels.
5. Step 5: Fold the caramelized onions into the cooked latkes or serve on the side. Plate latkes warm with 1 cup sour cream for dipping.