Potato pancake: Difference between revisions
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{{Infobox prepared food |
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| name = Potato pancake |
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| image = [[File:Latkes.jpg|250px]] |
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| caption = Latkes frying in [[olive oil]] |
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| creator = |
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| course = |
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| type = [[Pancake]] |
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| served = |
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| main_ingredient = [[Potato]]es, [[flour]], [[Egg (food)|chicken egg]], [[cooking oil]] |
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| variations = |
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'''Potato pancakes''' are shallow-fried [[pancake]]s of grated or ground [[potato]], [[flour]] and [[chicken egg|egg]], often flavored with grated [[onion]] or [[garlic]] and seasoning. Potato pancakes may be topped with a variety of [[condiments]], ranging from the savory (such as [[sour cream]] or [[cottage cheese]]) to the sweet (such as [[apple sauce]] or [[sugar]]), or they may be served ungarnished. Potato pancakes are sometimes made from mashed potatoes to produce pancake-shaped [[croquette]]s.<ref>{{cite web|url=http://www.all-about-potatoes.com/mashed-potato-pancakes.html |title=Mashed potato pancake recipe |publisher=All-about-potatoes.com |date= |accessdate=2011-12-25}}</ref> |
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==Background and history== |
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[[File:Potato pancakes.jpg|thumb|left|250px|[[Belarus]]ian ''Draniki'' in a traditional crockery dish]] |
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Potato pancakes are associated with cuisines of many European and Middle Eastern century-old traditions including [[Austrian cuisine|Austrian]] (as ''Kartoffelpuffer'' or "Erdäpfelpuffer"), [[Belarusian cuisine|Belarusian]] (as ''draniki''), [[Czech cuisine|Czech]] (as ''bramborák'' or ''cmunda''), [[German cuisine|German]] (as ''Kartoffelpuffer'' or ''Reibekuchen''), [[Hungarian cuisine|Hungarian]] (as ''tócsni'' and other names), [[Iranian cuisine|Iranian]], [[Ashkenazi cuisine|Jewish]] (as ''latkes'' or ''latkas'', [[Yiddish language|Yiddish]]: לאַטקעס, [[Hebrew language|Hebrew]]: לביבה ''levivah'', plural לביבות ''levivot''), [[Latvian cuisine|Latvian]] (as ''kartupeļu pankūkas''), [[Lithuanian cuisine|Lithuanian]] (as ''bulviniai blynai''), [[Luxembourg cuisine|Luxembourg]] (''Gromperekichelcher''), [[Polish cuisine|Polish]] (as ''placki ziemniaczane''), [[Cuisine of Russia|Russian]] (as ''draniki'', драники), [[Slovak cuisine|Slovak]] (as ''zemiakové placky,haruľa or nálečníky''), [[Ukrainian cuisine|Ukrainian]] (as ''deruny'') and any other cuisines which have adopted similar dishes. It is the national dish of [[Belarus]]. In [[Germany]], potato pancakes are eaten either salty (as a side dish) or sweet with apple sauce,<ref>{{cite web|archiveurl=http://web.archive.org/web/20120220012928/http://whatscookingdad.com/potato-pancakes/|archivedate=2012-02-20|title=Potato pancakes recipe at "Whats Cooking Dad?" |publisher=Whatscookingdad.com |date=2009-01-06 |accessdate=2011-12-25|url=http://whatscookingdad.com/potato-pancakes/}}</ref> blueberries, sugar and cinnamon; they are a very common menu item during outdoor markets and festivals in colder seasons. In [[Swiss cuisine]], the [[Rösti]] differs insofar as it never contains egg or flour. It is a traditional favorite in southern [[Indiana]] during holiday festivities.<ref name="Indiana">{{cite web | url=http://www.branchsmith.com/ebook/cnhi/29367_CNHI/index.html#/30/ | title=News Quiz: Special Holiday Edition | publisher=2011 ''Southern Indiana Current Magazine'' | accessdate=December 8, 2011}}</ref> |
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[[File:Kartoffelpuffer.jpg|thumb|250px|Potato pancakes, [[Austria]]]] |
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In the North-East of England (particularly County Durham), there is a popular dish known as ''tattie fish'', because the pancake resembles a deep fried piece of fish. The pancake consists of flour, eggs, shredded potatoes and onions. Some people add tomato or cheese to the mix, depending on taste. A form of potato pancake known as ''[[boxty]]'' is a popular traditional dish in most of [[Ireland]]. It is made in a similar way but using more starch. The British also brought the potato pancake to Zimbabwe, Africa when Zimbabwe was a colony of Britain. They are still eaten today, where they are affordable. |
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The Swedish version of unbound potato pancakes is called ''rårakor''.<ref name=chef2chef>{{cite web|url=http://recipes.chef2chef.net/recipe-archive/27/149328.shtml |title=Recipe for ''rårakor'' on chef2chef.net |publisher=Recipes.chef2chef.net |date= |accessdate=2011-12-25}}</ref> When prepared with a batter of wheat flour, milk, egg, and shredded potatoes and fried like thin [[pancake]]s, they are called ''raggmunk'', the word "ragg" means crispy and "munk" derives from the Swedish "munkpanna", which is literally translated as donutpan.<ref name=wikipedia>[[:sv:Raggmunk]]</ref> Both kinds are enjoyed with fried pork and [[lingonberry]] jam. |
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==Polish monastic tradition== |
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[[File:Placki ziemniaczane polish potato pancake and goulash dish 2010.jpg|thumb|right|230px|A potato pancake with spicy goulash (''Placki ziemniaczane z gulaszem na ostro'') served with [[Bundz]] ([[sheep's milk]] cheese) and sour cream (perhaps mixed with [[yogurt]]) in a restaurant in [[Zakopane]], [[Poland]].'']] |
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Potato pancakes, known in [[Polish language|Polish]] as ''placki ziemniaczane'', are often served in Poland topped with meat sauce, pork crisps or [[goulash]], as well as sour cream, [[apple sauce]], mushroom sauce,<ref name=Kucharski-3>Krzysztof Kucharski, [http://www.gazetawroclawska.pl/slowopolskie/38201,masz-dolnoslazaku-placek,id,t.html?cookie=1#material_3 "Nie wszyscy pewnie wiedzą.."] Gazeta Wroclawska, [[Poland]], 2008-08-22. {{pl icon}}</ref> and cottage or sheep's cheese or even fruit syrup. ''Placki ziemniaczane'' was a food staple at the 17th-century Polish monasteries according to written recipe from Stoczek Warmiński with one onion, two eggs and a spoonful of wheat flour per each kilogram of potatoes, served only with salt and pepper.<ref name="szlak-pielgrzymkowy">{{cite web | url=http://www.szlak-pielgrzymkowy.pl/pNP4OQ5wf | title=Placki ziemniaczane | publisher=Szlak Pielgrzymkowy - Święte Miejsca Warmii | work=Kącik kulinarny | accessdate=December 31, 2012 | author=''Recipes'' | language=Polish}}</ref> In the 19th century,<ref name=Kucharski-1>Krzysztof Kucharski, [http://www.gazetawroclawska.pl/slowopolskie/38201,masz-dolnoslazaku-placek,id,t.html?cookie=1 "Nie wszyscy pewnie wiedzą.." (strona 3).] Gazeta Wroclawska, [[Poland]], 2008-08-22. {{pl icon}}</ref> especially in times of economic difficulty during the [[Partitions of Poland|foreign partitions]], potato pancakes often replaced missing bread among the peasants. The lower-quality crops given to field laborers were sometimes turned by them quickly into pancakes to improve taste and prolong freshness.<ref name=onet>[http://gotowanie.onet.pl/1529452,1,placki_ziemniaczane_czyli_swojsko_i_z_charakterem,artykul.html Different recipes for "placki ziemniaczane" at Onet.pl] {{pl icon}}</ref> Also, their popularity is closely associated with the historic presence of one of the largest Jewish communities in the world flourishing in Poland.<ref name=Kucharski-1 /> |
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The largest potato pancake (possibly in the world) measuring 2 meters and 2 centimeters was made during the annual two-day celebrations of ''Świt Plinzy'' (Plinza Dawn festival) in [[Rzechta]], Poland (''[http://rzechta.pl/wp-content/gallery/swieto-plinzy2009/104943_1248816490_6498_p.jpg see photo]''). The tongue-in-cheek games in Rzechta include the throwing of bad potato pancake, with the record of 29 meters.<ref name="echoturku">{{cite web | url=http://echoturku.net.pl/com_news/com_news_items/view_one_news/486 | title=Wysmażyli największy placek ziemniaczany świata (They made the largest pancake in the world) | publisher=Wydawnictwo - Przegląd Koniński (publishing) | work=Święto plinzy Rzechta 2011 in Echo Turku (Plinza holiday in Rzechta) | date=August 2011 | accessdate=December 31, 2012 | author=Editorial | language=Polish}}</ref> |
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==Czech version== |
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Czech potato pancake is called bramborák and it is made of grated potatoes with egg, breadcrumbs or flour and seasoning (salt, pepper, most importantly garlic and [[marjoram]]; sometimes ground [[caraway]] seeds) and is served as it is. Some regional versions blend in dough, [[sauerkraut]], and/or sliced smoked meat. The same potato dough is used also as coating of fried pork chop called ''kaplický řízek''. |
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==Hanukkah tradition== |
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[[File:Latkes frying.JPG|thumb|left|250px|Frying latkes at home. [[Hannukah]]]] |
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Latkes ({{Hebrew|לאַטקע}}) are traditionally eaten by [[Jews]] during the [[Hanukkah]] festival. The oil for cooking the latkes is symbolic of the oil from the Hanukkah story that kept the [[Second Temple]] of ancient [[Israel]] lit with a long-lasting flame that is celebrated as a miracle.<ref>{{cite web|url=http://www.pjvoice.com/v7/7900food.html |title=The Philadelphia Jewish Voice |publisher=Pjvoice.com |date=2006-01-07 |accessdate=2011-12-25}}</ref> Prior to the introduction of the potato to the Old World, latkes were, and in some places still are, made from a variety of other vegetables, cheeses, legumes, or starches, depending on the available local ingredients and foods of the various places where Jews lived.{{Citation needed|date=December 2010}} Despite the popularity of latkes and tradition of eating them during Hanukkah, they are hard to come by in stores or restaurants in Israel, having been largely replaced by the [[Sufganiyah|Hanukkah doughnut]] due to local economic factors, convenience and the influence of trade unions.<ref>{{cite web |author=Jeffay, Nathan |title=Why Israel is a latke-free zone |url=http://www.thejc.com/lifestyle/food/25127/why-israel-a-latke-free-zone |work=thejc.com |date=December 17, 2009 }}</ref> |
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The word "latke" itself is derived (via Yiddish) from the Russian/Ukrainian word латка meaning "patch." The word לביבה ''leviva'', the Hebrew name for latke, has its origins in the [[Book of Samuel]]'s description of the story of [[Amnon]] and [[Absalom|Tamar]].<ref>{{cite web|author=Posted by DLC |url=http://www.balashon.com/2006/12/leviva.html |title=Analysis of the word "latke" |publisher=Balashon |date=2006-12-18 |accessdate=2011-12-25}}</ref> Some interpreters have noted that the homonym לבב ''levav'' means "heart," and the verbal form of l-v-v occurs in the [[Song of Songs]] as well. |
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Latkes need not necessarily be made from potatoes. Numerous modern recipes call for the addition of ingredients such as onions and carrots.<ref>Rachel Ray, [http://www.foodnetwork.com/recipes/rachael-ray/quick-potato-and-carrot-latkes-recipe/index.html Quick Potato and Carrot Latkes], [http://www.foodnetwork.com The Food Network], Dec. 20, 2008.</ref><ref>Philip and Karen Selwyn, [groups.google.com/group/rec.food.cuisine.jewish/msg/517874a7f50f71a1 Potato-carrot-onion Latkes], rec.food.cuisine.jewish archives, Oct. 11, 1998, 1:00 AM.</ref> |
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==See also== |
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{{portal|Food}} |
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{{Commons category|Potato pancakes}} |
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{{Cookbook|Latkes}} |
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{{div col|colwidth=30em}} |
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*[[Aloo paratha]] |
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*[[Bindaetteok]] |
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*[[Boxty]] |
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*[[Bubble and squeak]] |
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*[[Fritter]] |
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*[[Gamjajeon]] |
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*[[Hash brown]] |
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*[[Lefse]] |
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*[[Mücver]] |
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*[[Papa rellena]] |
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*[[Potato cake]] |
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*[[Potato doughnut]] {{nb10}} |
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*[[Potato scone]] |
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*[[Potato waffle]] |
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*[[Reibekuchen]] |
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*[[Rösti]] |
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*[[The Great Latke-Hamantash Debate]] |
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*[[Tortilla de patatas]] |
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{{div col end}} |
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==References== |
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{{Reflist|2}} |
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==External links== |
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* [http://gipsychef.com/2012/03/17/potato-latkes-healthy-recipe/ Video Tutorial] at Gipsy Chef |
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{{Hanukkah Footer|state=collapsed}} |
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{{Pancakes}} |
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{{Potato dishes}} |
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{{DEFAULTSORT:Potato Pancake}} |
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[[Category:Hanukkah traditions]] |
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[[Category:Jewish cuisine]] |
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[[Category:Polish cuisine]] |
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[[Category:Potato dishes]] |
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[[Category:Pancakes]] |
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[[Category:Belarusian cuisine]] |
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[[Category:Czech cuisine]] |
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[[Category:Hanukkah foods]] |
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[[Category:Ukrainian cuisine]] |
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[[Category:German cuisine]] |
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[[Category:Cuisine of Wisconsin]] |
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Revision as of 18:34, 23 April 2014
 Latkes frying in olive oil | |
| Type | Pancake |
|---|---|
| Main ingredients | Potatoes, flour, chicken egg, cooking oil |
Potato pancakes are shallow-fried pancakes of grated or ground potato, flour and egg, often flavored with grated onion or garlic and seasoning. Potato pancakes may be topped with a variety of condiments, ranging from the savory (such as sour cream or cottage cheese) to the sweet (such as apple sauce or sugar), or they may be served ungarnished. Potato pancakes are sometimes made from mashed potatoes to produce pancake-shaped croquettes.[1]
Background and history
Potato pancakes are associated with cuisines of many European and Middle Eastern century-old traditions including Austrian (as Kartoffelpuffer or "Erdäpfelpuffer"), Belarusian (as draniki), Czech (as bramborák or cmunda), German (as Kartoffelpuffer or Reibekuchen), Hungarian (as tócsni and other names), Iranian, Jewish (as latkes or latkas, Yiddish: לאַטקעס, Hebrew: לביבה levivah, plural לביבות levivot), Latvian (as kartupeļu pankūkas), Lithuanian (as bulviniai blynai), Luxembourg (Gromperekichelcher), Polish (as placki ziemniaczane), Russian (as draniki, драники), Slovak (as zemiakové placky,haruľa or nálečníky), Ukrainian (as deruny) and any other cuisines which have adopted similar dishes. It is the national dish of Belarus. In Germany, potato pancakes are eaten either salty (as a side dish) or sweet with apple sauce,[2] blueberries, sugar and cinnamon; they are a very common menu item during outdoor markets and festivals in colder seasons. In Swiss cuisine, the Rösti differs insofar as it never contains egg or flour. It is a traditional favorite in southern Indiana during holiday festivities.[3]
In the North-East of England (particularly County Durham), there is a popular dish known as tattie fish, because the pancake resembles a deep fried piece of fish. The pancake consists of flour, eggs, shredded potatoes and onions. Some people add tomato or cheese to the mix, depending on taste. A form of potato pancake known as boxty is a popular traditional dish in most of Ireland. It is made in a similar way but using more starch. The British also brought the potato pancake to Zimbabwe, Africa when Zimbabwe was a colony of Britain. They are still eaten today, where they are affordable.
The Swedish version of unbound potato pancakes is called rårakor.[4] When prepared with a batter of wheat flour, milk, egg, and shredded potatoes and fried like thin pancakes, they are called raggmunk, the word "ragg" means crispy and "munk" derives from the Swedish "munkpanna", which is literally translated as donutpan.[5] Both kinds are enjoyed with fried pork and lingonberry jam.
Polish monastic tradition
Potato pancakes, known in Polish as placki ziemniaczane, are often served in Poland topped with meat sauce, pork crisps or goulash, as well as sour cream, apple sauce, mushroom sauce,[6] and cottage or sheep's cheese or even fruit syrup. Placki ziemniaczane was a food staple at the 17th-century Polish monasteries according to written recipe from Stoczek Warmiński with one onion, two eggs and a spoonful of wheat flour per each kilogram of potatoes, served only with salt and pepper.[7] In the 19th century,[8] especially in times of economic difficulty during the foreign partitions, potato pancakes often replaced missing bread among the peasants. The lower-quality crops given to field laborers were sometimes turned by them quickly into pancakes to improve taste and prolong freshness.[9] Also, their popularity is closely associated with the historic presence of one of the largest Jewish communities in the world flourishing in Poland.[8]
The largest potato pancake (possibly in the world) measuring 2 meters and 2 centimeters was made during the annual two-day celebrations of Świt Plinzy (Plinza Dawn festival) in Rzechta, Poland (see photo). The tongue-in-cheek games in Rzechta include the throwing of bad potato pancake, with the record of 29 meters.[10]
Czech version
Czech potato pancake is called bramborák and it is made of grated potatoes with egg, breadcrumbs or flour and seasoning (salt, pepper, most importantly garlic and marjoram; sometimes ground caraway seeds) and is served as it is. Some regional versions blend in dough, sauerkraut, and/or sliced smoked meat. The same potato dough is used also as coating of fried pork chop called kaplický řízek.
Hanukkah tradition
Latkes (Template:Hebrew) are traditionally eaten by Jews during the Hanukkah festival. The oil for cooking the latkes is symbolic of the oil from the Hanukkah story that kept the Second Temple of ancient Israel lit with a long-lasting flame that is celebrated as a miracle.[11] Prior to the introduction of the potato to the Old World, latkes were, and in some places still are, made from a variety of other vegetables, cheeses, legumes, or starches, depending on the available local ingredients and foods of the various places where Jews lived.[citation needed] Despite the popularity of latkes and tradition of eating them during Hanukkah, they are hard to come by in stores or restaurants in Israel, having been largely replaced by the Hanukkah doughnut due to local economic factors, convenience and the influence of trade unions.[12]
The word "latke" itself is derived (via Yiddish) from the Russian/Ukrainian word латка meaning "patch." The word לביבה leviva, the Hebrew name for latke, has its origins in the Book of Samuel's description of the story of Amnon and Tamar.[13] Some interpreters have noted that the homonym לבב levav means "heart," and the verbal form of l-v-v occurs in the Song of Songs as well.
Latkes need not necessarily be made from potatoes. Numerous modern recipes call for the addition of ingredients such as onions and carrots.[14][15]
See also
References
- ^ "Mashed potato pancake recipe". All-about-potatoes.com. Retrieved 2011-12-25.
- ^ "Potato pancakes recipe at "Whats Cooking Dad?"". Whatscookingdad.com. 2009-01-06. Archived from the original on 2012-02-20. Retrieved 2011-12-25.
- ^ "News Quiz: Special Holiday Edition". 2011 Southern Indiana Current Magazine. Retrieved December 8, 2011.
{{cite web}}: Italic or bold markup not allowed in:|publisher=(help) - ^ "Recipe for ''rårakor'' on chef2chef.net". Recipes.chef2chef.net. Retrieved 2011-12-25.
- ^ sv:Raggmunk
- ^ Krzysztof Kucharski, "Nie wszyscy pewnie wiedzą.." Gazeta Wroclawska, Poland, 2008-08-22. Template:Pl icon
- ^ Recipes. "Placki ziemniaczane". Kącik kulinarny (in Polish). Szlak Pielgrzymkowy - Święte Miejsca Warmii. Retrieved December 31, 2012.
- ^ a b Krzysztof Kucharski, "Nie wszyscy pewnie wiedzą.." (strona 3). Gazeta Wroclawska, Poland, 2008-08-22. Template:Pl icon
- ^ Different recipes for "placki ziemniaczane" at Onet.pl Template:Pl icon
- ^ Editorial (August 2011). "Wysmażyli największy placek ziemniaczany świata (They made the largest pancake in the world)". Święto plinzy Rzechta 2011 in Echo Turku (Plinza holiday in Rzechta) (in Polish). Wydawnictwo - Przegląd Koniński (publishing). Retrieved December 31, 2012.
- ^ "The Philadelphia Jewish Voice". Pjvoice.com. 2006-01-07. Retrieved 2011-12-25.
- ^ Jeffay, Nathan (December 17, 2009). "Why Israel is a latke-free zone". thejc.com.
- ^ Posted by DLC (2006-12-18). "Analysis of the word "latke"". Balashon. Retrieved 2011-12-25.
- ^ Rachel Ray, Quick Potato and Carrot Latkes, The Food Network, Dec. 20, 2008.
- ^ Philip and Karen Selwyn, [groups.google.com/group/rec.food.cuisine.jewish/msg/517874a7f50f71a1 Potato-carrot-onion Latkes], rec.food.cuisine.jewish archives, Oct. 11, 1998, 1:00 AM.
External links
- Video Tutorial at Gipsy Chef
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