A Crispy Journey: The History of Potato Latkes and Their Difference from Potato Pancakes

For many, the word "latke" conjures images of crispy, golden-brown rounds sizzling in a pan, the aroma of frying onions wafting through the air. These delectable potato treats are a hallmark of Hanukkah celebrations, symbolizing the miracle of the oil that lasted eight days in the rededication of the Second Temple in Jerusalem. But how did latkes come to be? And what sets them apart from the classic potato pancake? Let’s dive into their storied past and explore the delicious nuances.

A Brief History of Potato Latkes

The origins of latkes are as diverse as the Jewish diaspora itself. Before potatoes were introduced to Europe from the Americas in the 16th century, latkes were made from cheese, grains, or legumes, particularly in regions like Italy and the Middle East. The use of potatoes became widespread in Eastern Europe in the 18th and 19th centuries due to their affordability and adaptability to harsh climates. It was in these Eastern European shtetls (Jewish villages) that the potato latke we know and love took shape.

Potato latkes became associated with Hanukkah because of the holiday's emphasis on oil, which commemorates the miracle of a single day's worth of oil burning for eight days in the menorah. Fried foods, therefore, became a culinary tradition, and potato latkes were a perfect fit.

 

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The Difference Between Latkes and Potato Pancakes

While latkes and potato pancakes may look similar, they are distinct in their preparation, ingredients, and cultural significance:

1. Ingredients:

   • Latkes: Traditionally include grated potatoes, onions, eggs, flour or matzo meal, and often a touch of baking powder for fluffiness. The mixture is typically seasoned with salt and pepper.

   • Potato Pancakes: Often have a simpler recipe, consisting of potatoes, eggs, and flour, without onions or leavening agents. They may also include additional seasonings or spices, depending on the recipe.

2. Texture:

   • Latkes: Tend to have a coarser texture due to the grated potatoes, giving them a crispy exterior and a slightly chewy interior.

   • Potato Pancakes: Are smoother, as the potatoes are often shredded finely or mashed, resulting in a uniform texture throughout.

3. Cooking Method:

   • Latkes: Are usually fried in a generous amount of oil to honor the Hanukkah tradition.

   • Potato Pancakes: Can be pan-fried with less oil or even cooked on a griddle, making them less tied to a specific cultural or religious practice.

4. Cultural Context:

   • Latkes: Are deeply tied to Jewish traditions, particularly during Hanukkah.

   • Potato Pancakes: Are a broader dish found in various cuisines, such as German Kartoffelpuffer, Swedish raggmunk, and Irish boxty.

How to Make Your Latkes

Potato Latkes are traditionally eaten during Hanukkah, but they can be served any time of year. My family looks forward to these light and crispy creations as part of the holiday tradition. They're typically served with sour cream or applesauce, but I love to get creative with a DIY potato latke board. It's a fun way to enjoy these delicious potatoes and everyone can choose their own toppings!!! Yes, the smell of oil fried potatoes is a tough one to get rid of and the oil tends to go everywhere, but they represent something so special about this holiday and they're so darn good!!! So open all the windows and doors and get frying!

Ingredients

• 4 cups russet potatoes
• 1/2 large yellow onion
• 1 1/2 tablespoons flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder
• 2 eggs
• Vegetable oil for frying

Instructions

1. Peel and grate potatoes. Drop them into water to keep them from turning brown. This also allows the starches to sink to the bottom of the bowl.
2. Drain the potatoes and wrap them in a kitchen towel to squeeze out any excess water. Transfer them to a mixing bowl. Grate onion and add the grated onion to the mixing bowl with the potatoes.
3. Combine flour, baking powder, and salt in a small bowl and add to the potato and onion. Add eggs and mix until combined
4. Heat the oil. Portion potatoes into your hot oil and fry on both sides until golden brown and crispy. Remove the fried latkes from the oil and drain on a paper towel lined cooling rack. Repeat the process until all latkes are cooked.
5. Serve hot and ENJOY!

From simple to sophisticated

A potato latke board is a fun and delicious way to enjoy your latkes and everyone can choose their own toppings.

• sour cream or crème fraiche
• chives or scallions
• lox
• capers
• red onion
• dill
• caviar
• applesauce

Mya’s Tips for the BEST latkes

• Potatoes matter: The starchier the potato, the crispier the latke. Russet potatoes work best.
• For extra crispy latkes, grate the potatoes in long thin shreds. Drop your grated potatoes into cold water to prevent browning, then transfer the potatoes to a kitchen towel or cheesecloth and squeeze out any extra liquid.
• Use an oil with a high smoke point to achieve perfectly golden latkes. You can use vegetable oil, canola oil or avocado oil
• Baking powder is an important ingredient that's often ignored, but I promise it will help you make the best latkes!
• Don’t overcrowd the pan when frying. Give your latkes enough space in the pan to cook evenly. Fry them in several batches.
• Make-ahead: Potato latkes can be made ahead of time and stored in an airtight container in the refrigerator for a day or two.
• To reheat, simply place the latkes on a parchment lined baking sheet and bake at 350F for 10-15 minutes, or until heated through.
• Freezing and reheating: Potato latkes can be frozen for up to 3 months. Allow the latkes to cool completely, then transfer them to a freezer-safe bag or container. Reheat in the oven as needed.
• NOTE: Although latkes can be made in advance and reheated, nothing compares to a freshly fried potato latke still sizzling from the frying pan!!!!

Celebrating the Versatility

Both potato latkes and potato pancakes highlight the humble potato’s versatility and ability to unite people through shared love of comfort food. Whether served with sour cream, applesauce, or a sprinkle of sugar, these dishes bring warmth and joy to any table.

So this holiday season, as you savor each bite of a crisp, golden latke, take a moment to reflect on its rich history and how it connects us to traditions and communities across the globe. And if you’re in the mood, why not whip up a batch of potato pancakes too? After all, there’s always room for more fried goodness in the world!