 A latke frying | |
| Alternative names | Levivot, latka, potato pancake |
|---|---|
| Type | Fritter |
| Region or state | Central and Eastern Europe |
| Serving temperature | Hot, traditionally withsour cream orapplesauce |
| Main ingredients | Potatoes,onion,egg,matzo meal,kosher salt,cooking oil |
Alatke (Yiddish:לאַטקע,romanized: latke,lit. 'pancake'; sometimes romanizedlatka) is a type ofpotato pancake orfritter inAshkenazi Jewish cuisine that is traditionally prepared to celebrateHanukkah.[1]
It is commonly eaten by theJewish diaspora where it is known as״לביבות״ (romanizedlevivot, lit. "little hearts") and has many variations.
The word comes from the Yiddishlatke, itself from theEast Slavicoladka, a diminutive ofoladya 'small fried pancake', which in turn is fromHellenistic Greek ἐλάδιονeládion, '(olive) oil', diminutive ofAncient Greek ἔλαιονélaion, 'oil'.[2][3]
ItsModern Hebrew name,levivah (לְבִיבָהlevivá), plurallevivot, is a revival of a word used in theBook of Samuel to describe a dumpling made from kneaded dough, part of the story ofAmnon andTamar.[4] Some interpreters have noted that the homonymlevav (לֵבָבleváv) means "heart", and the verbal form of l-v-v (ל־ב־בl-b-b) occurs in theSong of Songs as well.
Although the fritter was not made in theLand of Israel duringbiblical times, the story behind thelevivot 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).[4]
Some version of latkes goes back to at least the Middle Ages.[5] They were likely made of cheese (probably eitherricotta orcurd cheese), fried in poppyseed oil or butter, and served with fruit preserves. Thesecheese latkes were the most common kind of latke in Ashkenazi communities until the 19th century when the potato arrived in Eastern Europe.[5][6][7] At the time, the cheapest and most readily available cooking fat wasschmaltz, rendered poultry fat (usually from a goose or chicken), and due toJewish dietary laws, which prohibit themixing of meat and dairy products, alternatives to the cheese latke were introduced. These includedbuckwheat,rye flour, or root vegetables endemic to the region, such asturnips.[7] As the potato became popular in Eastern Europe, it was quickly adopted to the point that today,latke is almost synonymous with potatoes.[5]
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.[8]
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.
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 useschickpea flour andpotato starch instead of eggs. The latkes are fried in batches in an oiled pan. The thickness is a matter of personal preference.
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".[9]
Before the potato, latkes were and in some places still are, made from a variety of other vegetables, cheeses, legumes, or starches.[10][11] Modern recipes often call for the addition of onions and carrots.[12][13] Other versions includezucchini,sweet onion,gruyere (forfrench onion flavor), and sweet potatoes.[14]Sephardi Jews make latkes with zucchini and garlic (mücver), omitting dairy-based toppings (yogurt) when served as a side for roasts or meat.[15] Latkes are often served with either sour cream or applesauce.[citation needed]
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