Potato Latkes

Potato latkes with caramelised onion: Crispy party snacks!

If you love a bit of crunchy fried food, try these potato latkes with caramelised onion during the game or for breakfast and even dinner.

Potato Latkes

Have you been looking for more versatile recipes that don’t just work with one meal, but provides a wide range of variations? These potato latkes with caramelised onion are similar to hashbrowns but smaller and more versatile. Latkes, usually made from potatoes, onions and zucchini has is oringins in Jewish cuisine and is great for the snack table during the big game, great with an eggs and bacon breakfast or as a side to your roast dinner.

Potato latkes with caramelised onion tips

To make the best caramelized ions, you want to cook them relatively slowly, so don’t rush the process and let it do its magic. For a finer potato texture, use a potato ricer or just grate the boiled potatoes for a great texture. They will be light and delicious on the inside with a big crunch on the outside. You can also make your latkes in the air fryer if you want to use less oil. Serve with a mayonnaise and mustard dip or tzatziki!

ALSO READ: Spicy Korean fried chicken recipe

If you love a bit of crunchy fried food, try these potato latkes with caramelised onion during the game or for breakfast and even dinner.

Last updated on 16 January 2023

Potato latkes with caramelised onion recipe

5 from 1 vote
Recipe by Jessica Alberts Course: Breakfast, SidesCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Total time




  • For the caramelized onions
  • 2 2 white onions, sliced into rings

  • 1 tsp 1 butter

  • 1 tsp 1 olive oil

  • 1 tsp 1 brown sugar

  • pinch of salt

  • For the potato latkes
  • 1 1 lemon

  • 1 tbsp 1 salt

  • 3 3 large potatoes, grated

  • ¼ cup ¼ flour

  • 1 1 egg, beaten

  • ½ tsp ½ baking powder

  • 1 tbsp 1 corn starch

  • ½ cup ½ bread crumbs (optional)

  • ¼ teaspoon ¼ pepper

  • olive oil for frying


  • For the caramelized onions
  • In a large frying pan, heat the butter and oil. Add the onions and cook on low-medium heat until the onions are soft.
  • Add the sugar and salt and continue to cook until the onions have caramelised.
  • For the potato latkes
  • Peel the potatoes. Use a hand grater and grate each potato into shreds. You can also use a food processor.
  • Place the grated potatoes in a bowl and cover with cold water. Squeeze juice from one lemon and add 1 tablespoon salt in the water. Mix well.
  • Drain the potatoes and place on a clean dish cloth and pat dry.
  • Place the potatoes in a colander to allow any excess water to drain.
  • Firmly squeeze all excess liquid from the potato shreds.
  • Place the potatoes in a large bowl and separate the shreds with a fork. Add the caramelised onions.
  • Add the flour, eggs, corn starch and pepper and mix well.
  • Fold in the bread crumbs (if using) and mix well.
  • Heat the oil in a large frying pan.
  • Put 3 tablespoons of the mixture into your hand and squeeze into a flat patty.
  • Lower the patty carefully into the hot oil.
  • Shape each subsequent latke just before putting into the oil. Don’t overcrowd the pan.
  • Fry until brown and crispy, about 5 minutes per side.
  • Remove the latkes and drain on a paper towel.
  • Serve immediately.

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