Pan-Fried Potato Latkes with Caramelized Onions and Sour Cream

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Traditional potato latkes pan-fried until golden with sweet caramelized onions, served with a cooling dollop of sour cream. This middle eastern-inspired hanukkah ready in about 55 minutes pairs large yellow onion, finely diced, large eggs, 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 "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.1 (14 ratings) Prep: 30 min Cook: 25 min Serves 6 Middle Eastern cuisine 350 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Pan-Fried Potato Latkes with Caramelized Onions and Sour Cream take to make?

Total time is about 55 minutes (30 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Potato Latkes with Caramelized Onions and Sour Cream?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.

Can I substitute ingredients in Pan-Fried Potato Latkes with Caramelized Onions and Sour Cream?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Potato Latkes with Caramelized Onions and Sour Cream for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Potato Latkes with Caramelized Onions and Sour Cream?

Middle Eastern hanukkah like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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