Pan-Fried Potato Latkes with Dill and Lemon Zest

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 developed and reviewed.

Golden, crispy potato pancakes with fresh dill and bright lemon zest, perfect for Hanukkah celebrations. These fluffy latkes hold their shape beautifully when fried just right. This Middle Eastern-inspired Hanukkah recipe, ready in about 45 minutes, pairs russet potatoes, yellow onion, large egg 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 "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.

Prep: 25 min Cook: 20 min Serves 4 Middle Eastern cuisine 320 cal/serving

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Ingredients

1.5 cups, peeled and grated russet potatoes
1/2 cup, finely chopped yellow onion
1 large egg
1/4 cup all-purpose flour
1 tablespoon, finely chopped fresh dill
1 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons vegetable oil

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Instructions

Step 1: Place 1.5 cups grated potatoes in a clean kitchen towel and squeeze firmly to remove excess liquid, then transfer to a bowl. Add 1/2 cup chopped onions, 1 large egg, 1/4 cup flour, 1 tablespoon dill, 1 teaspoon lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon pepper; mix thoroughly until combined.
Step 2: Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Form potato mixture into four 3-inch patties and place in the skillet without crowding; press gently to flatten.
Step 3: Cook for 4-5 minutes per side, flipping once, until golden brown and crisp at the edges. Repeat with remaining oil and potato mixture, adding oil as needed. Drain cooked latkes on paper towels and serve immediately.