Latkes are potato pancakes that Askenazi Jews (Jews who settled in the Holy Roman Empire and established communities in Central and Eastern Europe) have prepared for the Hanukkah festival since the mid-1800's. But the connection actually goes back to the Middle Ages.
Latkes need not necessarily be made from potatoes. Prior to the introduction of the potato to the Old World, latkes were, and in some places, still are, made from a variety of vegetables, legumes, cheeses, or starches. Numerous modern recipes call for the addition of other ingredients such as onions and carrots.
The word "latke" itself is derived (via Yiddish) from the Russian "oladka," a diminutive from "oladya," small pancake. The word "leviva," the Hebrew name for latke, refers in the Book of Samuel to a dumpling made of kneaded dough.
Frying latkes in oil reminds us the the oil in the Temple burned miraculously for eight days. These latkes are delicious and further enhanced by eating them with sour cream.
Let us light the Fourth Candle and devour some Latkes.
Recipe for Potato Latkes
3 c shredded potato 1/4 c grated onion 2 beaten eggs 2 Tbsp flour 1 tsp salt 1/4 tsp pepper oil for frying
Mix potato, onion, eggs, flour, salt, and pepper in a large bowl. Pour enough oil into skillet to fill about 1/2 inch deep. Heat over medium-high heat. Squeeze excess moisture out of the potato mixture and drop spoonfuls into the hot oil. Slightly flatten the latkes into the oil with the back of your spoon until they are evenly thick. Cook until browned and crisp, about 3 minutes each side. Drain on plate lined with paper towels. Enjoy!
There are four more "candles" to find. Each candle will have a clue that you will need to find a final mystery cache.
Bring your own pen.