Potato Pancakes
Served with sour cream and apple sauce.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Uncle Wolfie’s Breakfast Tavern
Potato pancakes, in various forms, have a long history in Eastern European cuisine, arising from the widespread cultivation of potatoes beginning in the 18th century. They were initially a peasant food, a way to make a filling and inexpensive meal. Jewish communities in Eastern Europe adopted potato pancakes, known as latkes, as a traditional food for Hanukkah.
Potato pancakes are deeply embedded in the culinary traditions of several Eastern European countries and hold special significance during religious holidays and cultural celebrations.
Hanukkah Tradition
For Jewish people, potato latkes (potato pancakes) are a traditional Hanukkah food, symbolizing the miracle of the oil that lasted for eight nights in the Temple. The oil used to fry the latkes is reminiscent of this miracle.
Regional Variations
Different countries and regions have their own variations of potato pancakes. In Belarus, they are known as 'draniki'; in Poland, 'placki ziemniaczane'; and in Ukraine, 'deruny.' Each region may have slightly different recipes and serving traditions.
Comfort Food Staple
Beyond religious significance, potato pancakes are a beloved comfort food throughout Eastern Europe, often enjoyed as a simple and satisfying meal, particularly during colder months.
The dish offers a delightful balance of savory, sweet, and tangy flavors, making it a comforting and versatile meal.
The potato pancakes themselves are primarily savory, with the earthy taste of potato enhanced by onion and sometimes garlic. The apple sauce provides sweetness and a hint of tartness, contrasting beautifully with the savory pancake. Sour cream adds a creamy tanginess and a cooling effect that rounds out the overall flavor profile.
Potato Preparation
Use starchy potatoes like Russets for the best texture. Grate the potatoes and squeeze out as much excess moisture as possible to prevent soggy pancakes. Some recipes suggest rinsing the grated potato to remove excess starch.
Binding Agents
Eggs and flour (or matzah meal for Passover) are used as binding agents. Use just enough to hold the pancakes together without making them dense or cakey.
Cooking Technique
Fry the pancakes in hot oil (vegetable, canola, or olive oil) over medium-high heat. Don't overcrowd the pan, and flip when golden brown and crispy on the bottom. Ensure the oil is hot enough before adding the potato mixture.
Serving Suggestions
Serve potato pancakes immediately after frying for the best texture. Warm apple sauce and cold sour cream are classic accompaniments, but you can also experiment with other toppings like applesauce, chives, crème fraîche, or even a fried egg.
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