Latke

 ( Ashkenazi Jewish Cuisine ) 

A latke ( latke; sometimes romanized latka, lit. "pancake") is a type of potato pancake or fritter in Ashkenazi Jewish cuisine that is traditionally prepared to celebrate Hanukkah.

It is commonly eaten in Israel and the Jewish diaspora where it is known as ״לביבות״ (romanized levivot, lit. "little hearts") and has many variations.

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Etymology The word comes from the Yiddish latke, itself from the East Slavic oladka, a diminutive of Oladyi]] 'small fried pancake', which in turn is from Hellenistic Greek ἐλάδιον eládion, '(olive) oil', diminutive of Ancient Greek ἔλαιον élaion, 'oil'. Oxford English Dictionary, 3rd edition, December 2019, s.v. Its Modern Hebrew name, (לְבִיבָה levivá), plural levivot, is a revival of a word used in the Book of Samuel to describe a dumpling made from kneaded dough, part of the story of Amnon and Tamar. Some interpreters have noted that the homonym (לֵבָב leváv) means "heart", and the verbal form of l-v-v (ל־ב־ב l-b-b) occurs in the Song of Songs as well.

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History Although the fritter was not made in the Land of Israel during biblical times, the story behind the levivot is usually regarded as biblical, and appears in the story of Amnon and Tamar. Amnon, who lusted after his half-sister Tamar, pretended to be ill and asked their father David: "Let Tamar my sister come and prepare two levivot before my eyes, so I may eat from her hand" (2 Samuel 13:6). And it is written about Tamar: "She took the dough, kneaded it, and prepared the levivot before his eyes, and cooked them. Then she took the pan and served them to him…" (verses 8–9).

Some version of latkes goes back to at least the Middle Ages. They were likely made of cheese (probably either ricotta or curd cheese), fried in poppyseed oil or butter, and served with fruit preserves. These cheese latkes were the most common kind of latke in Ashkenazi communities until the 19th century when the potato arrived in Eastern Europe.

(2016). 9781250071514, St. Martin's Press. ISBN 9781250071514

At the time, the cheapest and most readily available cooking fat was schmaltz, rendered poultry fat (usually from a goose or chicken), and due to kashrut, which prohibit the mixing of meat and dairy products, alternatives to the cheese latke were introduced. These included buckwheat, rye flour, or root vegetables endemic to the region, such as . As the potato became popular in Eastern Europe, it was quickly adopted to the point that today, latke is 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.

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Variations

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.

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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 uses Gram flour and potato starch instead of eggs. The latkes are fried in batches in an oiled pan. The thickness is a matter of personal preference.

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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".

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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.Rachael Ray, Quick Potato and Carrot Latkes, The Food Network, 20 December 2008.Philip and Karen Selwyn, Potato-carrot-onion Latkes, rec.food.cuisine.jewish archives, 11 Oct. 1998, 1:00 AM. Other versions include zucchini, sweet onion, gruyere (for french onion flavor), and sweet potatoes. Sephardi Jews make latkes with zucchini and garlic ( mücver), omitting dairy-based toppings (yogurt) when served as a side for roasts or meat.

Faye Levy (2009). 9780446567251, Grand Central Publishing. . ISBN 9780446567251

Latkes are often served with either sour cream or applesauce.

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See also

• (sometimes cooked like latkes)

Categories: Ashkenazi Jewish Cuisine, Hanukkah Foods, Potato Pancakes, Yiddish Words And Phrases

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