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 Hanukkah recipe (vegetarian), ready in about 40 minutes, pairs russet potatoes, yellow onion, and 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 "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

• 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.