Latkes

Latkes are small, fried cakes that are usually made from grated potatoes, eggs, and onions. Other variations of the latke include grated turnip, rice and cheese latkes. They are a traditional Jewish and Eastern European food, and are commonly eaten during Hanukkah.¹

Fast Facts

1. Origin: Eastern Europe
2. Typically eaten on Hanukkah and Purim
3. Often eaten with applesauce
4. Eating latkes on Hanukkah is a tribute to the oil that burned for eight nights
5. 1910: Became a popular treat in New York City¹
6. One 8.5 ounce serving is 245 calories²

Latkes and Hanukkah

Though they are associated with the Jewish holiday, Hanukkah, potato latkes did not become common until the 1600s, when the potato began to appear in Europe. Before they were made with potatoes, another variation was made with rice.³

Some food historians say they were originally cooked in goose fat, which would mean that by kosher law no dairy could be served with them. When the cakes are fried in oil it is a reminder of the one day's worth of oil that burned for eight days in the holy temple's menorah.⁴

The Great Latke—Hamantash Debate

Every year for the last sixty years, great scholars gather to debate between two tasty treats: the latke and the hamantash. While much of the debate is all in good fun, the participants take it very seriously, often raising the importance of the two dishes in everything from Chinese history to the writing of Jane Austen.⁵

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