Is it too much to say that potatoes are an exquisite gift to mankind? Naysayers would disagree only because of the humble appearance. But when it comes to taste, it is not the time to be shallow. The multitude of recipes, creations, and reincarnations of this vegetable are a testament to its celestial place in the diet of our species. In the cornucopia of foodstuffs comprised of potatoes, the latke holds a special festive place.
What are potato latkes?
Latkes are potato pancakes, perfected over the years by Ashkenazi Jewish cooks. They are a fritter made from a batter containing either shredded or mashed potatoes, eggs, and flour or matzoh. The frying of this mixture in oil is what really makes a latke. There are similar dishes in many cuisines of Eastern and Central Europe, and many variations including cheese and zucchini. However they are formulated, they have a characteristic light, delicately fried batter.
How do you pronounce latke?
Most agree you say it LAHT-key. But we’ve heard it a couple of ways by people in various states of hunger—LAHT-ka, LAYT-key, and even just “lake.” Latke is a Yiddish word, coming from the Ancient Greek term for oil, via Slavic etymology. This is a special thing to remember, because the act of frying in oil—or in reality schmaltz—is what was most meaningful to the Jews that first made latkes. However you say it, the insinuation of a celebratory fritter is there. In modern Hebrew, this food is called levivah, and around your table at home it might just be potato pancakes.
Lots of love for latkes
Latkes are eaten during Hanukkah, to celebrate and remember the oil that miraculously lasted eight days in the Temple in Jerusalem in the 2nd century BCE. And latkes taste victorious, don’t they? The crisp outer crunch, the well-seasoned potato inside. You’ll see latkes most often dished up with sour cream and applesauce. Once you try this combination you will see why—the sweet, sugary acidity of the apple and the cool, rich smoothness of the sour cream make potato latkes pop.
The flipside
Although we enjoy the opportunity to wax poetic about potatoes, we must disclose a bit of history. Latkes were actually not originally made from potatoes for the first couple hundred years they were being fried and flipped in Jewish kitchens. Potatoes are a new world crop and were only introduced to Europeans after Columbus set foot in the Americas! Before the potato, latkes were made with grains like rye, cheese, and vegetables like turnips, carrots, and even beans. Safe to say, though, that with the addition of this new world tuber the latke has found a friend forever.
