Potato Latkes

Potato latkes made from finely shredded raw potato, egg and onion are commonly associated with the Jewish cuisine. Traditionally potato latkes are eaten during the Hanukkah festival in celebration of the miracle of oil in the Ancient Temple of Israel. Although the potato itself was not known at the time, practices of consuming foods fried in oil likely evolved to the use of potato latkes as a symbolic representation of the miracle of oil.

Types

Potato pancakes referred to as latkes or latkas are also known by a variety of names in other cultures and consumed for culinary reasons unrelated to Jewish celebrations. Potato pancakes probably evolved in part due to the high availability of potatoes and their relatively economic use.

Swedish Version

The Swedish version of potato latkes, called raggmunk are prepared with wheat flour, shredded potatoes, eggs and milk and fried in oil. The name "raggamunk" translates to hairy donuts and reflects the appearance created by shredded potatoes. Raggmunk are served with fried bacon or jam.

German and Austrian version

A German and Austrian variation of latkes, sold at roadside stands or festivals are called kartoffelpuffin or erapfelpuffin. These crispy potato cakes made from shredded unpeeled potatoes, onion, and egg are fried to golden brown in hot oil and topped with shredded cheeese.

Variations

The Irish version of potato latkes uses both shredded raw potatoes and left over mashed potatoes with the addition of onion, flour, egg and milk. These potato pancakes are fried in oil and served with applesauce or sour cream. Gahm-ja-juhn, the German version of potato latkes, includes grated carrots, green onion and cheese or ham served with a sauce of soy sauce and vinegar. Polish potato pancakes called Placki kartoflane differ from latkes only in presentation and in the fact that they are often fried in bacon fat to add flavor.

Benefits

Whether called potato pancakes, potato latkes or other names unique to each country, these crispy fried potatoes are often considered the food of peasants. They require basic ingredients commonly available in most households and provide an economical alternative for feeding a large family.

Basic Recipe

There are many varieties of Latkes, each made with the same basic recipe. To make latkes peel and shred one pound of white potatoes and dice 1/2 cup of sweet onion. Add one slightly beaten egg and salt and pepper to taste. Some versions call for the addition of 1/4 cup of flour and enough milk to create a smooth mixture. Mix thoroughly and drop by teaspoons into hot oil. Turn to brown both sides and serve with your choice of condiments.

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