A latke ( ''latke''; sometimes romanized ''latka'', lit. "pancake") is a type of potato pancake or

fritter A fritter is a portion of meat, seafood, fruit, vegetables, or other ingredients which have been Batter (cooking), battered or breading, breaded, or just a portion of dough without further ingredients, that is deep-frying, deep-fried. Fritters ar ...

Ashkenazi Jewish cuisine Ashkenazi Jewish cuisine is an assortment of Traditional food, cooking traditions that was developed by the Ashkenazi Jews of Central Europe, Central, Eastern Europe, Eastern, Northwestern Europe, Northwestern and Northern Europe, Northern Europe, ...

that is traditionally prepared to celebrate

Hanukkah Hanukkah (, ; ''Ḥănukkā'' ) is a Jewish holidays, Jewish festival commemorating the recovery of Jerusalem and subsequent rededication of the Second Temple at the beginning of the Maccabean Revolt against the Seleucid Empire in the 2nd ce ...

. It is commonly eaten in

Israel Israel, officially the State of Israel, is a country in West Asia. It Borders of Israel, shares borders with Lebanon to the north, Syria to the north-east, Jordan to the east, Egypt to the south-west, and the Mediterranean Sea to the west. Isr ...

and the

Jewish diaspora The Jewish diaspora ( ), alternatively the dispersion ( ) or the exile ( ; ), consists of Jews who reside outside of the Land of Israel. Historically, it refers to the expansive scattering of the Israelites out of their homeland in the Southe ...

where it is known as (romanized ''levivot'', lit. "little hearts") and has many variations.

Etymology

The word comes from the Yiddish ', itself from the East Slavic ', a diminutive of ' 'small fried pancake', which in turn is from

Hellenistic Greek Koine Greek (, ), also variously known as Hellenistic Greek, common Attic, the Alexandrian dialect, Biblical Greek, Septuagint Greek or New Testament Greek, was the common supra-regional form of Greek spoken and written during the Hellenistic ...

ἐλάδιον ''eládion'', '(olive) oil', diminutive of

Ancient Greek Ancient Greek (, ; ) includes the forms of the Greek language used in ancient Greece and the classical antiquity, ancient world from around 1500 BC to 300 BC. It is often roughly divided into the following periods: Mycenaean Greek (), Greek ...

ἔλαιον ''élaion'', 'oil'.''

Oxford English Dictionary The ''Oxford English Dictionary'' (''OED'') is the principal historical dictionary of the English language, published by Oxford University Press (OUP), a University of Oxford publishing house. The dictionary, which published its first editio ...

'', 3rd edition, December 2019, 's.v.'' https://www.oed.com/view/Entry/106171/ref> Latkas

Its

Modern Hebrew Modern Hebrew (, or ), also known as Israeli Hebrew or simply Hebrew, is the Standard language, standard form of the Hebrew language spoken today. It is the only surviving Canaanite language, as well as one of the List of languages by first w ...

name, ' ( ''levivá''), plural ''levivot'', is a revival of a word used in the

Book of Samuel The Book of Samuel () is a book in the Hebrew Bible, found as two books (1–2 Samuel) in the Old Testament. The book is part of the Deuteronomistic history, a series of books (Joshua, Judges, Samuel, and Kings) that constitute a theological ...

to describe a dumpling made from kneaded dough, part of the story of

Amnon Amnon ( ''’Amnōn'', "faithful") was, in the Hebrew Bible, the oldest son of King David and his second wife, Ahinoam of Jezreel. He was born in Hebron during his father's reign in Judah. He was the heir apparent to the throne of Israel until ...

and Tamar. Some interpreters have noted that the homonym ' ( ''leváv'') means "heart", and the verbal form of l-v-v ( ''l-b-b'') occurs in the

Song of Songs The Song of Songs (), also called the Canticle of Canticles or the Song of Solomon, is a Biblical poetry, biblical poem, one of the five ("scrolls") in the ('writings'), the last section of the Tanakh. Unlike other books in the Hebrew Bible, i ...

as well.

History

Although the fritter was not made in the

Land of Israel The Land of Israel () is the traditional Jewish name for an area of the Southern Levant. Related biblical, religious and historical English terms include the Land of Canaan, the Promised Land, the Holy Land, and Palestine. The definition ...

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 Ricotta () is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein h ...

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. At the time, the cheapest and most readily available cooking fat was

schmaltz Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat. It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, l ...

, rendered poultry fat (usually from a goose or chicken), and due to

Jewish dietary laws (also or , ) is a set of dietary laws dealing with the foods that Jewish people are permitted to eat and how those foods must be prepared according to Jewish law. Food that may be consumed is deemed kosher ( in English, ), from the Ashkena ...

, which prohibit the mixing of meat and dairy products, alternatives to the cheese latke were introduced. These included

buckwheat Buckwheat (''Fagopyrum esculentum'') or common buckwheat is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. Buckwheat originated around the 6th millennium BCE in the region of what ...

, rye flour, or root vegetables endemic to the region, such as

turnip The turnip or white turnip ('' Brassica rapa'' subsp. ''rapa'') is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. Small, tender varieties are grown for human consumption, while larger varieties a ...

s. 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.

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.

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 Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain leucoplasts (starch grains). To extract the starch, the potatoes are crushed, and the starch grains are released from the destroyed cells. Th ...

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".

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. Other versions include

zucchini Zucchini (; : ''zucchini'' or ''zucchinis''), courgette () or ''Cucurbita pepo'' is a summer squash, a Vine, vining herbaceous plant whose fruit are harvested when their immature seeds and Fruit anatomy#Epicarp, epicarp (rind) are still soft a ...

, sweet onion, gruyere (for french onion flavor), and sweet potatoes.

Sephardi Jews Sephardic Jews, also known as Sephardi Jews or Sephardim, and rarely as Iberian Peninsular Jews, are a Jewish diaspora population associated with the historic Jewish communities of the Iberian Peninsula (Spain and Portugal) and their descendant ...

make latkes with zucchini and garlic ('' mücver''), omitting dairy-based toppings (yogurt) when served as a side for roasts or meat. Latkes are often served with either sour cream or applesauce.

References

{{Potato dishes Ashkenazi Jewish cuisine Hanukkah foods Potato pancakes Yiddish words and phrases