Latke

Template:Short description Template:Redirect Template:About Template:Use dmy dates Template:Infobox food A latke (Template:Langx; sometimes romanized latka) is a type of potato pancake or fritter in Ashkenazi Jewish cuisine that is traditionally prepared to celebrate Hanukkah.<ref>Template:Cite book</ref>

It is commonly eaten by the Jewish diaspora where it is known as Template:Lang (romanized levivot, lit. "little hearts") and has many variations.

Etymology

The word comes from the Yiddish Template:Lang, itself from the East Slavic Template:Lang, a diminutive of Template:Lang 'small fried pancake', which in turn is from Hellenistic Greek ἐλάδιον eládion, '(olive) oil', diminutive of Ancient Greek ἔλαιον élaion, 'oil'.<ref name="oed">Oxford English Dictionary, 3rd edition, December 2019, [s.v. https://www.oed.com/view/Entry/106171]</ref><ref name="Vasmer">Template:Cite book</ref>

Latkes served with applesauce and sour cream

Its Modern Hebrew name, Template:Transliteration (Template:Lang 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.<ref name=amnon>Template:Cite web</ref> Some interpreters have noted that the homonym Template:Transliteration (Template:Lang leváv) means "heart", and the verbal form of l-v-v (Template:Lang l-b-b) occurs in the Song of Songs as well.

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).<ref name=amnon/>

Some version of latkes goes back to at least the Middle Ages.<ref name="Marks">Template:Cite encyclopedia</ref> 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.<ref name="Marks" /><ref name="Goodman">Template:Cite web</ref><ref name="St. Martin's Press">Template:Cite book</ref> 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 Jewish dietary laws, 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 turnips.<ref name="St. Martin's Press"/> As the potato became popular in Eastern Europe, it was quickly adopted to the point that today, latke is almost synonymous with potatoes.<ref name="Marks" />

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.<ref>Template:Cite web</ref>

Variations

Potato latkes frying in a skillet

Tray of cooked latkes

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.

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 chickpea 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.

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".<ref>Template:Cite webTemplate:Cbignore</ref>

Other variations

Before the potato, latkes were and in some places still are, made from a variety of other vegetables, cheeses, legumes, or starches.<ref name="Appelbaum">Template:Cite news</ref><ref>Template:Cite web</ref> Modern recipes often call for the addition of onions and carrots.<ref>Rachael Ray, Quick Potato and Carrot Latkes, The Food Network, 20 December 2008.</ref><ref>Philip and Karen Selwyn, Potato-carrot-onion Latkes, rec.food.cuisine.jewish archives, 11 Oct. 1998, 1:00 AM.</ref> Other versions include zucchini, sweet onion, gruyere (for french onion flavor), and sweet potatoes.<ref>Template:Cite news</ref> Sephardi Jews make latkes with zucchini and garlic (mücver), omitting dairy-based toppings (yogurt) when served as a side for roasts or meat.<ref>Template:Cite book</ref> Latkes are often served with either sour cream or applesauce.Template:Fact

See also

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