Pan-Fried Potato Latkes with Herb-Garlic Yogurt Sauce

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Golden pan-fried potato latkes served with a tangy herb and garlic yogurt sauce, perfect for celebrating Hanukkah. This Middle Eastern-inspired Hanukkah recipe (vegetarian), ready in about 40 minutes, pairs russet potatoes, yellow onion, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 medium (about 6 oz) yellow onion
• 2 large eggs
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup vegetable oil
• 1/2 cup plain Greek yogurt
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1 minced garlic clove
• 1 tsp lemon juice

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Instructions

1. Step 1: Peel and grate 3 medium russet potatoes and 1 medium yellow onion using the large holes of a box grater. Transfer to a clean kitchen towel and squeeze out excess moisture until mostly dry.
2. Step 2: In a large bowl, combine the grated potatoes and onion with 2 large eggs, 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly to form a slightly sticky batter.
3. Step 3: Heat 1 cup vegetable oil in a large nonstick skillet over medium-high heat until shimmering but not smoking, about 3 minutes.
4. Step 4: Drop 1/4 cup portions of the potato mixture into the hot oil, flattening each slightly with a spatula. Fry for 3-4 minutes per side until golden brown and crispy, then transfer to a paper towel-lined plate to drain excess oil.
5. Step 5: While latkes cook, stir together 1/2 cup plain Greek yogurt, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh dill, 1 minced garlic clove, and 1 tsp lemon juice in a small bowl. Chill until ready to serve.
6. Step 6: Serve the hot latkes with a generous dollop of the herb-garlic yogurt sauce on the side.