Latkes with Queen's Alumni

History

Latkes, a type of potato pancake, are a staple of Jewish cuisine often associated with the Hanukkah festival. The significance of latkes during Hanukkah can be traced back to the story of the Maccabean Revolt. According to the Talmud, after the Jewish people reclaimed the Holy Temple in Jerusalem, they found only a small flask of purified oil to light the menorah. Miraculously, this oil lasted for eight days, which is why Hanukkah is celebrated for eight days and why oily foods are consumed in Jewish tradition.

The original latkes were not made from potatoes, as potatoes were not introduced to European cuisine until the 16th century. Instead, they were made from cheese or other vegetables. The choice of oil in latke preparation links directly to the miracle of the oil, serving as a culinary tribute to this historical event. Over time, with the migration of Jews into Eastern Europe, potatoes became more prevalent due to their availability and affordability, leading to the potato latkes we know today.

The tradition of frying latkes in oil continues to symbolize the miracle of the oil, and this aspect remains central to the celebration of Hanukkah. Each year, families gather to fry and enjoy these pancakes, continuing a practice that honors their history and heritage.

Ingredients

• 6 potatoes, pared

• 1 small onion

• 3 eggs

• 1 tsp. salt

• 1/4 tsp. pepper

• 1/4 c. flour

• 1 tbsp. oil

• 2 tsp. baking powder

• oil for frying

Directions: Grate potatoes and drain well. Blend in all ingredients using hands. Drop from a spoon into hot oil and brown on both sides, turning only once.

Latke-Making Video Tutorial