Latkes♪ The Fusion of Cuisine and Religion: Recipe Guide [Hanukkah Food]

Do you know about Latkes?

Latkes are potato pancakes!

This dish is classified as Jewish cuisine and is deeply connected to it.

This time, with the Jewish holiday of Hanukkah approaching, I'd like to introduce these latkes!

Please watch until the very end!

What is a Latkes?

Latkes are potato pancakes.

It is said to be eaten worldwide wherever there is a Jewish community, reflecting its close connection to Judaism.

Among these, latkes are especially beloved in Israel as a staple of Hanukkah.

Ratkes is characterized by its salty base, subtle sweetness, and simple seasoning.

The ingredients are grilled to perfection, creating a crispy exterior and a fluffy interior that's truly irresistible.

Two types of sauce are used as accompaniments.

The first is apple sauce.

The sweet and sour, refreshing flavor counteracts the saltiness and greasiness of latkes.

And the texture of the purée pairs perfectly with the crispy ratkes.

You can also adjust the amount of sugar and cinnamon to achieve your preferred level of sweetness and flavor.

The second is sour cream.

The distinctive tang of sour cream neutralizes the greasiness of the latkes.

Additionally, much like serving lemon with fried chicken, it also has the effect of refreshing your palate.

In contrast to the sweet apple sauce, this one has a flavor that emphasizes saltiness.

Other times, I combine it with yogurt or spices.

The charm of this dish may lie in the variety of ways it can be enjoyed in different regions and households.

The History of Latkes

The origin of the word “latkes” is said to be the Yiddish word “latke.”

Yiddish is the language used by Jews in Central and Eastern Europe.

Going further back, we find the East Slavic oladka/oladya (small pancake or fried dough) and the Ancient Greek eládion (olive oil, small fried food).

Modern latkes are predominantly made with potatoes.

However, in the past, people cooked with ingredients other than potatoes.

There is a theory that in medieval Europe, particularly in southern Italy, there existed a type of fried ricotta cheese pancake (later called Cassola).

This cheese pancake became associated with the Jewish holiday Hanukkah (Festival of Lights) and seems to have become one of the customs of “eating fried foods” within Jewish communities at the time.

In other words, the ancestors of Latkes were not necessarily “potatoes plus oil.”

It was like a pancake or fritter made with cheese or_ grains and_ fried in oil.

Why we started using potatoes in Latkes

As mentioned earlier, latkes were originally made with ingredients other than potatoes.

There are two types of ingredients, with cheese being the main one.

In Eastern Europe, they used wheat flour, buckwheat flour, breadcrumbs, and other ingredients as batter.

So why did these ingredients gradually replace potatoes?

The reason lies in its easy availability even during winter and its widespread popularity due to its low cost and abundance.

Potatoes, which frequently appear on this site, have the advantage of being readily available even in cold regions and being easy to store, making them highly valued.

Additionally, due to its widespread adoption, Latkes began to incorporate potatoes.

Potatoes, native to South America, were introduced to Europe around the 16th century.

Potatoes subsequently became a cheap and storable staple food in Europe.

Potato latkes became commonplace in European Jewish communities during the 18th and 19th centuries.

As potatoes became more affordable and readily available in large quantities, they replaced the original ingredients, leading to the development of the current form of latkes.

The Connection Between Tradition and_ Celebration

So why did Latkes become so deeply associated with Hanukkah?

It relates to the “Miracle of the Oil” recounted during Hanukkah.

Do you even know why Hanukkah is celebrated in the first place?

Hanukkah is a festival commemorating the Jews' victory over the Seleucid Greek army in the 2nd century BCE and their recapture of the Temple in Jerusalem.

The miracle of the oil is recounted based on the tradition that, during the recapture, the oil left to light the menorah in the temple was said to have lasted for eight days despite there being only enough for one day.

To commemorate this “miracle of the oil,” the custom of eating foods cooked in oil arose during Hanukkah.

Among these, latkes became most widespread in places like the United States and Europe, where many Eastern European Jews (Ashkenazim) immigrated, and thus strongly established themselves as a common Hanukkah dish.

Fun Facts and Interesting Stories About Latkes

The Apple Sauce vs. Sour Cream Debate

There are two major schools of thought on how to eat ratkes.

• Apple sauce camp (sweet)
• Sour cream faction (salty)

In American Jewish communities, it's such a popular topic that every year around Hanukkah, debates erupt over which is more orthodox.

It's also called the “culture war” between sweet and_ salty.

The arch-nemesis when squeezing potatoes

The “reddish-black discolored liquid” that comes out of grated potatoes is caused by polyphenol oxidase, and if left alone, the ratkes will turn blackish.

Therefore, since ancient times,

• Cook immediately
• Add a little lemon juice.
• Soak in water to use only the starch

Such measures have been implemented.

Therefore, not only its culinary history but also its scientific ingenuity has been passed down.

Ratkes also emphasizes the importance of “sound.”

In some Jewish households, the “sizzle” sound when dropped into oil

• The sound of flames roaring
• Sound of Hanukkah lights

There is a concept that symbolizes this.

Therefore, it is sometimes said that the sound of frying itself carries meaning.

Latkes Recipe

Ingredients (for about 12 pieces)

• Potatoes …… 4 medium-sized (approx. 600g)
• Onion …… 1/2
• Eggs …… 2
• All-purpose flour or matzo meal (cracker meal may also be used)…… 2 to 4 tablespoons
  ※Use less flour for crispiness, more for cohesiveness
• Salt …… 1/2 to 1 teaspoon (to taste)
• Black pepper …… a pinch
• Cooking oil (vegetable oil)…… As needed

How to make them

1. Grate the potatoes and onions / Slice them thinly

• Peel the potatoes and coarsely grate them.
• Alternatively, you can use a julienne slicer to make “thin julienne strips.”
• Grate the onion or finely chop it.

2. Squeeze out excess moisture thoroughly.

• Place the grated potatoes and onions in a bowl, then squeeze out as much moisture as possible using a clean cloth or paper towel.
  ※The more moisture you remove, the crispier the result will be.

3. Mix the dough

• In a separate bowl, combine the potatoes, onion, eggs, flour, salt, and pepper, and mix well.
• If the dough is too loose, add a little flour.

4. Pan-fry in oil

• Add about 5mm to 1cm of oil to a frying pan and heat over medium heat.
• Use two spoons to shape the dough into balls, drop them into the frying pan, and_ spread them thinly.
• Once one side is golden brown, flip it over and cook until both sides are crispy.

5. Drain the oil

• Once cooked, drain the oil using paper towels.

Tips and Key Points

• When you want it crispy
  → Squeeze out excess moisture well, use less flour, and pan-fry with slightly more oil.
• When you want it to be chewy
  → Use a grater with a finer texture and more powdery consistency.
• The amount of onion changes the sweetness
  Extra onions → Gives a hint of sweetness
• Enhanced aroma
  → Some households mix a small amount of butter into the oil.

2 Types of Sauce Recipes

How to Make Apple Sauce

A classic side dish for Latkes, its sweet and tangy fruity flavor pairs perfectly with fried foods.

Ingredients (Serves about 4)

• Apples……2–3 apples (approx. 500g)
• Sugar……1 to 2 tablespoons (to taste)
• Lemon juice……1 tablespoon
• Water……50–70 ml
• Cinnamon... a pinch (to taste)

How to make them

1. Preparing the apples
   Remove the skin and core, then cut into small cubes.
2. Put into the pot
   Add apples, water, sugar, and lemon juice, then heat over medium heat.
3. Boil
   Cover and simmer for 10 to 15 minutes, until the apples are tender.
4. Mash
   ・Lightly mash with a spoon or masher → “Homemade-style coarse mash”
   ・Blend until smooth → “Store-bought-style puree”
   Choose whichever you prefer.
5. Finishing
   If adding cinnamon, sprinkle a small amount and mix to finish.

How to Make Sour Cream Sauce

Ingredients

• Sour cream……100g
• Salt... a pinch
• Lemon juice (to taste)……1 teaspoon
• Sugar (to taste)……a very small amount

How to make them

1. Add just a pinch of salt to the sour cream.
2. Simply adjust the acidity with lemon juice and mix.

※Many families serve plain sour cream as is during Hanukkah.

Summary

How was it?

This time, we introduced latkes, a dish deeply rooted in Jewish culture!

We've introduced several dishes connected to religion and culture before, but this time the connection was especially deep!

I also rediscovered just how versatile potatoes are as an ingredient.

Now, about this Ratkes—is it ever offered in Japan?

It seems to be quite rare in reality.

However, it's not entirely absent; it is sometimes served at places like Israeli restaurants.

It's best to check in advance before going to the store.

Also, as always, I've included the recipe!

I don't think it's difficult, so please give it a try at home!

Please be extremely careful when handling oil!

Thank you for watching until the end.

Feel free to check out our other articles too!