Molly Yeh’s Latkes with Caramelized Onion Sour Cream: The Ultimate Hanukkah Indulgence

A festive twist on potato pancakes brings rich, indulgent flavor in every bite.

By Medha deb

Created on Sep 16, 2025

A festive twist on potato pancakes brings rich, indulgent flavor in every bite.

Molly Yeh’s Latkes with Caramelized Onion Sour Cream

For Hanukkah and cozy winter celebrations alike, few foods delight quite like potato latkes. Molly Yeh’s beloved recipe elevates the classic by pairing perfectly crisp golden latkes with a rich, savory caramelized onion sour cream. Drawing on tradition yet adding her signature twist, Yeh’s latkes are a celebration of both heritage and flavor. Whether you’re frying up a batch for the festival of lights or simply craving a comforting treat, this comprehensive guide explores everything you need: from ingredient lists and detailed cooking steps to tips, serving ideas, and FAQs.

A New Take on a Festive Classic

Potato latkes are a staple on Hanukkah tables across the world—crisp, savory, and endlessly satisfying. Traditionally fried to celebrate the miracle of oil, they evoke both nostalgia and festivity. Renowned cookbook author Molly Yeh reimagines this beloved dish by pairing her substantial, hockey puck–sized latkes with a decadent caramelized onion sour cream, reminiscent of French onion dip. It’s a dish created for celebration, comfort, and sharing—”an amped-up chips and dip situation” for Hanukkah and any time of year.

Ingredients

Gather your ingredients before you begin. You will need two components: the sour cream topping and the latke mixture.

For the Caramelized Onion Sour Cream

2 tablespoons olive oil
1 onion, finely chopped
1/2 teaspoon sugar
1/2 teaspoon kosher salt (divided)
2 cloves garlic, minced
1 cup sour cream
1/2 teaspoon onion powder
Freshly ground black pepper, to taste
Chopped scallions, for topping

For the Latkes

2½ lb russet potatoes
2 medium onions
4 cloves garlic
1½ teaspoons kosher salt
2/3 cup panko breadcrumbs
2 tablespoons lemon juice
4 large eggs
Freshly ground black pepper, to taste
4 scallions, chopped
Vegetable oil, for frying
Flaky or extra kosher salt, for sprinkling

Directions: A Step-by-Step Guide to Perfect Latkes

Step 1: Make the Caramelized Onion Sour Cream

Heat the olive oil in a medium skillet over medium heat.
Add the finely chopped onion, sugar, and 1/4 teaspoon of the kosher salt.
Cook, stirring often, until the onion is deeply golden and caramelized—about 20 to 30 minutes. Don’t rush; slow cooking is key to develop sweetness and depth.
Stir in the minced garlic and cook for 2 more minutes. Let cool.
In a bowl, combine the cooled onion mixture with sour cream, onion powder, a few grinds of fresh black pepper, and the remaining 1/4 teaspoon salt.
Taste and adjust seasoning as needed. Cover and chill until serving time.
When ready to serve, sprinkle with chopped scallions.

Step 2: Prep the Latke Mixture

Using a food processor fitted with the shredding attachment (or a mandoline/box grater), shred the potatoes, onions, and garlic.
Line a colander with two layers of cheesecloth. Place the shredded mixture in the cheesecloth, set the colander over a bowl or in the sink, and sprinkle with kosher salt.
Let the mixture rest for 30–45 minutes. The salt will draw out the excess moisture—discoloration is normal.
Gather the edges of the cheesecloth and squeeze out as much liquid as possible. Removing moisture is essential for crispy latkes.

Step 3: Combine & Mix

In a large bowl, whisk together the panko breadcrumbs, lemon juice, eggs, a few grinds of pepper, and the squeezed potato mixture.
Stir in the chopped scallions. The mixture should hold together and be moist but not wet.

Step 4: Fry the Latkes

In a large skillet, pour in enough vegetable oil to create a 1/4-inch layer. Heat over medium-high until shimmering. Test by dropping in a tiny piece of potato; if it sizzles immediately, it’s ready.
Using a 1/2-cup ice cream scoop, portion out compact scoops of the potato mixture into the hot oil—do not crowd the pan.
Flatten each scoop gently with a spatula to about 1/2-inch thick.
Fry until each side is deeply golden brown and crisp, about 3 minutes per side.
Transfer to a rack or paper towels. Immediately sprinkle with flaky salt.
Repeat, adding more oil as needed, until all the mixture is fried.

Step 5: Serve & Enjoy

Top each latke with a spoonful of the caramelized onion sour cream and extra scallions.
Serve the latkes warm for best texture and flavor.

Tips & Tricks for Perfect Latkes Every Time

**Remove as much water as possible** from the potato mixture—excess moisture leads to soggy latkes.
**Do not overcrowd the skillet**—latkes need adequate space to crisp up evenly. Fry in batches if necessary.
**Choose russet potatoes** for the best texture; their high starch content creates crisp exteriors and creamy centers.
**Caramelize onions slowly** to draw out maximum sweetness—be patient; it’s worth the wait.
**Chill the sour cream topping** for at least 30 minutes before serving for even richer flavor.
**Use a rack to drain** fried latkes, preserving crunch better than paper towels alone.
Leftover latkes reheat best in a 400°F oven for 5–10 minutes.

Serving Suggestions: How to Enjoy Your Latkes

While these hearty latkes with caramelized onion sour cream are a showstopper on their own, consider these festive serving ideas:

**Serve as an appetizer** for holiday gatherings with a platter of toppings (smoked salmon, applesauce, crème fraîche).
**Pair with eggs** for a special brunch.
**Add fresh herbs**—dill or chives—as a finishing flourish.
**Complement with a salad** for a balanced meal.

Suggested Topping Combinations

Latke	Topping	Flavor Accent
Crispy potato	Caramelized onion sour cream	Sliced scallions
Crispy potato	Applesauce	Fresh dill
Crispy potato	Smoked salmon	Lemon zest

Frequently Asked Questions

Q: Can I make latkes ahead of time?

A: Yes. Fry latkes as directed and cool completely; reheat in a 400°F oven (on a rack) until warm and crisp, about 5–10 minutes.

Q: Are there gluten-free options?

A: Substitute gluten-free panko or matzo meal to make the recipe gluten-free while retaining texture and taste.

Q: What if I don’t have a food processor?

A: Use a box grater to shred the potatoes, onions, and garlic by hand—it takes longer but works just as well.

Q: What’s the secret to crispy latkes?

A: Removing all excess moisture from potatoes and not overcrowding the skillet are crucial steps to achieving crispiness.

Q: Can I freeze latkes?

A: Latkes freeze well. Place fully cooled latkes in a single layer on a tray, freeze, then transfer to a bag. Reheat from frozen at 400°F until hot and crunchy.

Nutritional Notes & Dietary Information

Latkes are a treat typically enjoyed during the holidays and are best consumed in moderation. Here’s a basic breakdown (per serving, approx. 1 latke + sour cream):

Calories: 210
Carbohydrates: 25g
Protein: 4g
Fat: 11g
Sodium: 430mg

*Note: Values are estimates based on typical ingredients and serving sizes. Nutritional content may vary.*

Final Notes: Celebrate and Savor

Molly Yeh’s latkes with caramelized onion sour cream are more than just a holiday tradition—they are a savory, golden invitation to gather, share, and celebrate. With crispy edges, tender interiors, and a sublime, tangy topping, they marry old-world comfort with modern culinary flair. Whether you’re a latke enthusiast or new to this tradition, these are destined to become a family favorite for many holidays to come.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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