Latke
Photo: https://en.wikipedia.org/wiki/File:Cheese_blintzes_with_blackberries.jpg
Potato latkes are a traditional Jewish dish made from grated potatoes, onions, eggs, and flour, formed into patties and fried until crispy and golden brown. They are commonly associated with Hanukkah, where they are eaten to commemorate the miracle of the oil, but they can be enjoyed year-round as a side dish or appetizer. The potatoes are typically grated, mixed with the other ingredients, and then fried in oil, creating a crispy exterior with a tender inside.
Latkes are often served with toppings like sour cream or applesauce, depending on personal preference or tradition. While the classic recipe uses potatoes, variations can include other vegetables, such as zucchini or sweet potatoes, but the basic preparation and frying method remain the same. Latkes are a versatile dish that can be adapted to suit different tastes while maintaining their role as a beloved comfort food in Jewish cuisine.
Does a latke challenge our definition of a pancake, wherein a liquid batter is applied to a hot cooking surface? Kind of!
Latkes Recipe (Traditional Potato Pancakes)
Ingredients (Makes about 12 Latkes)
- Potatoes – 4 large (peeled and grated)
- Onion – 1 medium (grated)
- Eggs – 2 large
- All-purpose flour – 2 tablespoons
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Vegetable oil – For frying
Instructions
Step 1: Prepare the Ingredients
- Grate the potatoes and onion using a box grater or food processor. Place them in a clean kitchen towel and squeeze out as much liquid as possible.
Step 2: Make the Mixture
- In a large bowl, combine the grated potatoes and onion with the eggs, flour, salt, and pepper. Mix well to form a cohesive batter.
Step 3: Fry the Latkes
- Heat a large skillet over medium-high heat and add about ¼ inch of vegetable oil.
- Scoop about 2 tablespoons of the potato mixture into the skillet and flatten it with a spatula to form a thin pancake.
- Fry for 2-3 minutes on each side until golden brown and crispy. Adjust the heat as necessary to avoid burning.
- Transfer the cooked latkes to a plate lined with paper towels to drain excess oil.
- Repeat with the remaining batter, adding more oil to the skillet as needed.
Serving Suggestions
Latkes are best served hot and crispy. Pair them with traditional accompaniments such as:
- Applesauce
- Sour cream
- Chopped chives or smoked salmon (optional)
| Name_ | Latke |
|---|---|
| Origin_ | ✡️ Jewish |
| Morphology_ | ☰ Flat |
| Flavor_ | savory |
| Filling_ | none |
| Topping_ | applesauce |
| Recipe_ | Latke Recipe |
| « All Pancakes_ | |