Latke

"Latka" redirects here. For other uses, seeLatka (disambiguation).

This article is about the potato pancake. For the Indian politician, seeRamesh Latke.For the children's book character, seeLatke, the Lucky Dog.

Latke

A latke frying
Alternative names	Levivot, latka, potato pancake
Type	Fritter
Region or state	Central and Eastern Europe
Serving temperature	Hot, traditionally withsour creamorapplesauce
Main ingredients	Potatoes,onion,egg,matzo meal,kosher salt,cooking oil
Cookbook: Latke Media: Latke

Alatke(Yiddish:לאַטקעlatke;sometimes romanizedlatka,lit. "pancake" ) is a type ofpotato pancakeorfritterinAshkenazi Jewish cuisinethat is traditionally prepared to celebrateHanukkah.Latkes can be made with ingredients other than potatoes such as cheese, onion, carrot, and zucchini.

Etymology

The word comes from the Yiddishlatke,itself from theEast Slavicoladka,a diminutive ofoladya'small fried pancake', which in turn is fromHellenistic Greekἐλάδιονeládion,'(olive) oil', diminutive ofAncient Greekἔλαιονélaion,'oil'.

Latkes served with applesauce and sour cream

ItsModern Hebrewname,levivah(לְבִיבָהlevivá), plurallevivot,is a revival of a word used in theBook of Samuelto describe a dumpling made from kneaded dough, part of the story ofAmnonandTamar.Some interpreters have noted that the homonymlevav(לֵבָבleváv) means "heart", and the verbal form of l-v-v (ל־ב־ב‎l-b-b) occurs in theSong of Songsas well.

History

Some version of latkes goes back to at least the Middle Ages.They were likely made of cheese (probably eitherricottaorcurd cheese), fried in poppyseed oil or butter, and served with fruit preserves. Thesecheese latkeswere the most common kind of latke in Ashkenazi communities until the 19th century when the potato arrived in eastern Europe.At the time, the cheapest and most readily available cooking fat wasschmaltz,rendered poultry fat (usually from a goose or chicken), and due toJewish dietary laws,which prohibit themi xing of meat and dairyproducts, alternatives to the cheese latke were introduced. These includedbuckwheat,rye flour,or root vegetables endemic to the region, such asturnips.As the potato became popular in eastern Europe, it was quickly adopted to the point that today,latkeis almost synonymous with potatoes.

The latke is traditionally prepared during the Hanukkah holiday to commemorate the miracle of the oil in the Jewish Temple in Jerusalem lasting eight days.

Variations

Potato latkes frying in a skillet

Latkes today are most commonly made with potatoes, although other vegetables are also sometimes used. There are two main varieties: those made with grated potato and those made with puréed or mashed potato. The textures of these two varieties are different.

Grated potato version

Latkes made of grated potatoes are popular. They are prepared by grating potatoes and onions with a box grater or food processor; then, excess moisture is squeezed out. The grated potatoes are then mixed with eggs and flour or matzo meal; a vegan version useschickpea flourandpotato starchinstead of eggs. The latkes are fried in batches in an oiled pan. The thickness is a matter of personal preference.

Puréed potato version

The dough for puréed potato latkes is puréed in a food processor. This form of latke is easier to shape and has a "pudding-like consistency".

Other variations

Before the potato, latkes were and in some places still are, made from a variety of other vegetables, cheeses, legumes, or starches.Modern recipes often call for the addition of onions and carrots.Other versions includezucchini,sweet onion,gruyere(forfrench onionflavor), and sweet potatoes.Sephardi Jewsmake latkes with zucchini and garlic (mücver), omitting dairy-based toppings (yogurt) when served as a side for roasts or meat.Latkes are often served with either sour cream or applesauce.

See also

• Ijjeh,egg dish sometimes cooked like latkes
• Fritas de prasa,a similar dish from the Sephardic Jewish cuisine
• Latke–Hamantash Debate