How do you improve traditional potato latkes? Make caramelized onion latkes!
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Here’s a little confession I have to make. With all of the crazy latkes that take over the internet each year, as chanukah approaches, I still……..I still love potato latkes best. Yes, good, old fashioned, crispy, homemade potato latkes.
But this year I had a thought. Instead of going crazy with latkes, why not simply add a flavor that’s a perfect compliment to potatoes? Well, you know how mashed potatoes are always better with caramelized onions? So I figured, let’s add caramelized onions to potato latkes – take a good thing and make it even better, right?
Oh you bet that’s right. These latkes are incredible. Savory with just a touch of sweetness, thanks to those onions. Crispy potatoes, rich, savory, sweet onion flavor – they’re the latkes that dreams are made of.
Sounds hard to make? Nope! Thanks to Lipton Kosher’s Recipe Secrets Onion Soup and Dip Mix, it’s easy to make latkes that are bursting with rich onion flavor. And the best part? That same dip mix is also the secret ingredient in the crazy-easy onion dip that goes along with the latkes. Lipton Kosher products are sold in most Kosher grocery stores, as well as the kosher aisle of many large chain groceries, so go pick up a box, and let’s start frying some latkes!
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- 3 Tablespoons oil
- 2 large spanish onions, cut in half rings
- 2 shallots, sliced
- 1½ teaspoons salt
- 2 teaspoons brown sugar
- 4 russet or idaho potatoes
- 2 eggs
- 1 packet (1/2 box) Lipton Kosher Recipe Secrets Onion Soup and Dip Mix
- 2 Tablespoons cornstarch or potato starch
- oil, for frying.
- 1 Tablespoon Lipton Kosher Recipe Secrets Onion Soup and Dip Mix
- 1 teaspoon olive oil
- 1 cup mayonnaise
- Heat oil over medium-low heat and add onions, shallots, salt and sugar. Stir to combine.
- Cook, stirring occasionally, for about 20 minutes, or even longer, if you have time. The longer the onions cook, the better the flavor will be. Cook at least until they start to turn golden brown.
- Set aside to cool. You can put the onions in the fridge for a day or two before completing the latkes.
- Shred the potatoes on the largest shredding size of the grater or food processor. Squeeze the potatoes as much as you can to draw out the liquid. (The dryer the potatoes, the crispier the latkes will turn out.) Add to a large mixing bowl.
- Add the eggs, Lipton Onion Soup and Dip Mix, cornstarch and reserved caramelized onions. Mix well to combine.
- Heat oil over medium-high heat. Take a handful of latke mix and form a patty. Drop into the hot oil and press down with a spatula to flatten. Fry for a couple of minutes, until golden brown. Flip and fry until the other side is golden brown as well. Don't flip too soon, or the latke will fall apart.
- Repeat with remaining latke batter until all latkes have been fried. Note that the latkes may get a bit dark from the caramelized onions, but they don't taste burnt, so no worries!
- Combine Lipton Onion Soup Mix and oil in a small bowl to dissolve. Add mayo and stir until combined. Serve over latkes.
Tip: This dip isn’t just for latkes! Use Lipton Kosher Recipe Secrets Onion Soup and Dip Mix to make the easiest shabbos dip ever! Just follow the instructions here, then serve as a dip for your challah or crackers.
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Thanks for visiting – enjoy the latkes. They are really amazing! Come back soon for another fantastic chanukah recipe!
Disclosure: This post was sponsored by Lipton Kosher. All opinions are my own. This post contains affiliate links, which means that a small percentage of every purchase made through that link goes to help support this blog.
Wow, these look really good! Can’t wait to try them.
I made these latkes for a regular weeknight supper and they were really good. I by mistake left out the onion soup mix and therefore thought they could use more flavor. What can I use instead of the onion soup mix, do you recommend adding some more salt or a raw onion or both? Thanks.