Latke facts for kids
A latke frying
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| Alternative names | Levivot, latka, potato pancake |
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| Type | Fritter |
| Region or state | Central and Eastern Europe |
| Serving temperature | Hot, traditionally with sour cream or applesauce |
| Main ingredients | Potatoes, onion, egg, matzo meal, kosher salt, cooking oil |
A latke (Yiddish: לאַטקע latke) is a type of potato pancake or fritter. It's a traditional food in Ashkenazi Jewish cuisine. People usually make latkes to celebrate Hanukkah. While potatoes are common, latkes can also be made with other ingredients like cheese, onion, or zucchini.
Contents
What's in a Name? The Word "Latke"
The word "latke" comes from the Yiddish language. It's related to an old East Slavic word, oladka, which means "small fried pancake." This word itself has roots in ancient Greek, referring to "oil."
In modern Hebrew, a latke is called levivah. This word appears in the Books of Samuel and describes a type of dumpling. Some people also notice that levivah sounds like the Hebrew word levav, which means "heart."
A Taste of History: How Latkes Evolved
Latkes have a long history, going back to the Middle Ages. Back then, they were often made from cheese, like ricotta. People would fry them in butter or poppyseed oil and serve them with fruit preserves. These cheese latkes were very common in Jewish communities for many years.
Potatoes Change the Recipe
Everything changed in the 1800s when potatoes became popular in Eastern Europe. Potatoes were cheap and easy to find. At the same time, people often used rendered poultry fat, called schmaltz, for cooking.
Jewish dietary laws, known as kosher laws, say you can't mix meat and dairy products. Since schmaltz comes from poultry (meat), people needed a new kind of latke that didn't use cheese. So, they started making latkes with other ingredients like buckwheat or turnips.
Soon, potatoes became the main ingredient. Today, when you hear "latke," you almost always think of a potato pancake!
Latkes and Hanukkah
Latkes are traditionally eaten during the Hanukkah holiday. This tradition helps remember a miracle. In ancient times, a small amount of oil in the Jewish Temple in Jerusalem lasted for eight days, which was a miracle. Frying latkes in oil helps recall this special event.
Different Kinds of Latkes
While most latkes are made with potatoes, there are different ways to prepare them. You can also use other vegetables. The two main types are made with grated potatoes or puréed potatoes. They have different textures.
Grated Potato Latkes
These are very popular. To make them, you grate potatoes and onions. Then, you squeeze out any extra water. Next, you mix the grated potatoes with eggs and flour or matzo meal. Some recipes use chickpea flour and potato starch instead of eggs for a vegan version. Finally, you fry them in oil until they are golden and crispy. You can make them thick or thin, depending on what you like!
Puréed Potato Latkes
For this type, the potatoes are blended until they are smooth, like a purée. This makes the dough easier to shape. These latkes have a softer, almost "pudding-like" texture.
Other Tasty Variations
Before potatoes, latkes were made from many other ingredients. Even today, you can find variations. Some recipes add onions and carrots for extra flavor. Other popular additions include zucchini, sweet potatoes, or even Gruyère cheese.
Sephardi Jews sometimes make latkes with zucchini and garlic, similar to a dish called mücver. If these are served with meat, they avoid dairy toppings like yogurt to follow kosher rules.
See also
In Spanish: Latkes para niños
