Name: Potato Latkes with Caramelized Onions and Cranberry Sauce for Hanukkah
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 4 large russet potatoes (about 800 g), peeled and grated; 1 medium yellow onion (about 150 g), finely grated; 1 large egg, beaten; 3 Tbsp all‑purpose flour; 1 tsp kosher salt; ½ tsp freshly ground black pepper; ½ tsp ground cumin (optional); Vegetable oil, for frying (about 1 cup); 2 large sweet onions (about 300 g), thinly sliced; 2 Tbsp unsalted butter; 1 Tbsp brown sugar; 12 oz fresh cranberries; ¼ cup granulated sugar; ¼ cup orange juice; 1 tsp orange zest; Pinch of ground cinnamon

Prep Time

20 min

Cook Time

30 min

Servings

Why You'll Love This Recipe

✓ Crispy Golden Latkes: The potatoes are grated, squeezed dry and fried at the perfect temperature, giving each latke a satisfying crunch that holds up to the sauce.

✓ Sweet‑Savory Balance: Caramelized onions add deep sweetness while the bright cranberry‑orange sauce cuts through the richness, creating a harmonious flavor profile for Hanukkah.

✓ Festive & Easy: All ingredients are pantry staples, the method is straightforward, and the dish looks beautiful on the table—perfect for family gatherings.

Every Hanukkah, my family gathers around the menorah, sharing stories and the sizzle of latkes hitting hot oil. I wanted a version that honored tradition while adding a fresh, modern twist—hence the caramelized onions and cranberry‑orange glaze.

Latkes are more than a side dish; they symbolize the miracle of oil. By pairing them with a sauce that balances sweet and tart, we celebrate both the historical miracle and the bright hope of the season.

What sets this recipe apart is the layered flavor: the earthy potato, the buttery onion, and the vibrant sauce. It’s a crowd‑pleaser that feels both nostalgic and new, making it the centerpiece of any Hanukkah spread.

1 large sweet onion, thinly sliced Yellow or Vidalia work best; caramelizes to a deep amber.

2 large eggs, lightly beaten Bind the latke mixture; can replace with flax egg for vegan version.

¼ cup (30 g) all‑purpose flour Provides structure; use gluten‑free flour for a GF latke.

1 tsp kosher salt Season the potatoes and enhance the caramelized onions.

½ tsp freshly ground black pepper Adds subtle heat without overwhelming the sauce.

Vegetable oil, for frying High smoke point; can substitute canola or grapeseed oil.

1 cup (120 g) fresh cranberries Gives the sauce its signature tartness; frozen works in a pinch.

¼ cup (50 g) granulated sugar Balances cranberry acidity; honey can replace for a richer note.

1 tsp orange zest Adds bright citrus aroma to the sauce.

Instructions

Grate & Dry Potatoes

Using a box grater, shred potatoes into a bowl. Transfer to a clean kitchen towel, fold, and squeeze out as much moisture as possible. Dry potatoes ensure crisp latkes and prevent soggy batter.

Pro Tip: Let the shredded potatoes sit for 5 minutes, then press again for extra dryness.

Caramelize Onions

Heat 2 tbsp oil over medium‑low heat. Add sliced onions, sprinkle a pinch of salt, and cook slowly, stirring occasionally, for 20‑25 minutes until they turn deep amber and sweet.

Pro Tip: If they start to brown too fast, lower the heat and add a splash of water.

Mix Batter & Form Latkes

Combine grated potatoes, caramelized onions, eggs, flour, salt, and pepper in a large bowl. Mix gently until just incorporated. Scoop ¼‑cup portions and shape into flat discs; avoid over‑mixing to keep them light.

Pro Tip: Chill the batter 10 minutes before frying for firmer latkes.

Fry Latkes

Heat ¼‑inch oil to 350°F (175°C). Fry latkes 3‑4 minutes per side until golden and crisp. Transfer to a paper‑towel lined plate to drain excess oil.

Pro Tip: Do not overcrowd the pan; keep temperature steady for uniform browning.

Prepare Cranberry Sauce

In a saucepan, combine cranberries, sugar, orange zest, and ¼ cup water. Simmer 10‑12 minutes, stirring occasionally, until berries burst and sauce thickens. Remove from heat; let cool slightly before drizzling over latkes.

Pro Tip: Add a splash of balsamic vinegar for deeper complexity.

Expert Tips

Tip #1: Choose Starchy Potatoes

Russets release less water, giving latkes a lighter crumb. If using waxy potatoes, increase flour to compensate for extra moisture.

Tip #2: Maintain Oil Temperature

A steady 350°F ensures a crisp exterior without absorbing excess oil. Use a thermometer and adjust heat as needed between batches.

Tip #3: Keep Sauce Warm

Transfer the cranberry sauce to a low‑heat burner or a thermos. Warm sauce drizzles evenly and keeps the latke’s crust intact.

Nutrition

Per serving (2 latkes + sauce)

Calories

320 kcal

Fat

18 g

Carbs

30 g

Protein

5 g

Frequently Asked Questions

Yes. Preheat the oven to 425°F (220°C), place latkes on a parchment sheet, brush lightly with oil, and bake 20‑25 minutes, flipping halfway. They won’t be as crisp as fried, but still delicious.

Store the sauce in an airtight container in the refrigerator for up to 5 days. Reheat gently before serving; it thickens as it cools, so add a splash of water if needed.

Substitute the all‑purpose flour with a 1:1 gluten‑free blend (rice, potato, or chickpea flour work well). The texture remains crisp, and the flavor stays true to the classic latke.

Potato Latkes with Caramelized Onions and Cranberry Sauce for Hanukkah

Why You'll Love This Recipe