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Latkes are a traditional Jewish dish, often served during Hanukkah, made of grated potatoes, eggs, and salt, fried in oil. They have a rich history, and while traditionally made with cheese, the introduction of potatoes to Europe changed the dish forever. They can be served with applesauce and sour cream, and newer recipes suggest adding grated carrots, ginger, or sweet and savory spices.
Latkes, or potato pancakes, are a traditional Jewish dish, often served during Hanukkah. They gained popularity as a Hanukkah dish because they’re fried in oil, commemorating the oil that miraculously provided light for eight days. Fortunately, Jewish restaurants and delicatessens frequently serve latkes year-round, so the dish can be enjoyed in any season. They are also celebrated as the means by which Judith of Holofernes was able to put the Assyrian leader into a sound sleep, and then she was able to behead him. The Assyrians ended their siege due to the death of their leader.
Of course, latkes could not have been made from potatoes in ancient times, as potatoes are a New World food. Instead, they are thought to have been made of grated cheese bound with a little egg and then deep-fried. A quiche like this, coupled with a large supply of wine, would surely cause any man, Assyrian or otherwise, to feel drowsy.
Some traditionalists argue that Hanukkah should be served cheese and not potato latkes. However, the introduction of the potato to Europe changed the dish forever. Quite often, ancient cheese-containing recipes are now abandoned compared to those established in the 18th century.
The name is of Yiddish origin and could come from Germany or Russia. As Jews immigrated to the United States, so did the tradition of making latkes. Many families now make these pancakes with recipes over 100 years old. Therefore, even though they are not prepared as they were in ancient times, potato latkes also have a rich history.
Typically, latkes are made by grating raw potatoes, usually russet as they have a high starch value. Eggs, salt, and sometimes a little green onion are added to the potatoes and mixed lightly. The batter can sit in the refrigerator for a while to allow the starch and egg to hold the ingredients together. Next, the mix is staked into patties, usually about 2 inches (5.08 cm) in diameter. There are those that bake larger latkes, but they can sometimes fall apart during the cooking and turning process, so smaller pies can be a good choice for starters.
Once formed, the latkes are fried in heated oil until golden brown on each side. The pancakes can then be patted dry to remove excess oil. They are usually served hot and can be accompanied with applesauce and sour cream. Hot pancakes are preferable to cooled pancakes, as colder pancakes will taste oilier.
While bound by tradition, there are more recent recipes that suggest a number of additions to latkes. Chefs have prepared them by adding grated carrots, ginger, or a blend of sweet and savory spices. Sweet latkes with vanilla and cinnamon are a captivating dessert. However prepared, these crispy pancakes are a delicious link to the past.
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