Latkes for Hanukkah!
Hot, crispy and full of potato goodness. Yes, it’s almost Hanukkah, and that means it’s time for latkes! Hanukkah starts this Wednesday, and Benjies will be selling latkes in the restaurant or by the dozen to go.
But why latkes? Latkes, or potato pancakes, are a traditional Jewish dish, often served during Hanukkah. Because they are fried in oil, commemorating the oil that miraculously provided light for eight days, latkes have gained popularity as a Hanukkah dish. (But that doesn’t mean you can only get latkes at Hanukkah time. Happily, many delis and Jewish restaurants sell them year round, like Benjies!) Legend has it that Judith of Holofernes was able to put the Assyrian leader into a deep sleep by serving him latkes. With the advantage provided by his deep sleep, Judith took the opportunity and beheaded the Assyrian leader. Naturally, the Assyrians ended their siege because they no longer had a leader.
But potatoes are a New World food—how could they make latkes in Biblical times? That’s true: back then, it’s thought that latkes were made of grated cheese bound with egg, fried in oil. By serving the Assyrian leader what were basically cheese puffs and (if legend is accurate) a large quantity of wine, Judith must have been sure her plan would work.
Of course there are some die-hards that insist that the cheese latkes should be served at Hanukkah, not the potato latkes. But ever since the humble potato hit Europe, the latke will never be only cheese again. Since the 18th century, the potato latke recipes have prevailed over those of the pure cheese variety. European countries such as Luxembourg, Latvia, Lithuania, Austria, Belarus, Germany, Switzerland (as Rösti), Poland, Ukraine, Hungary, Slovakia, Persia and the Czech lands all have versions of this fried potato dish. It’s even the national dish in Belarus!
The word latke is of Yiddish origin, and may have come from either Germany or Russia. Yet, as with many foods, when immigrants came to the United States, they brought their recipes and traditions. Many family cooks now use recipes over 100 years old to prepare their latkes — at Benjies, we have an age-old recipe that we love, too, passed down from Stan Weinstein.
Typically, latkes are prepared by grating raw potatoes, usually russets as they have a high starch value. Eggs, salt, and sometimes a bit of green onion are added to the potatoes and lightly mixed. The batter may sit in the refrigerator for a while to allow the starch and eggs to hold the ingredients together. Next, the latkes are formed into patties, and then fried in oil. The size of latke is usually up to the skill level of the maker; more experienced latke-makers prepare larger ones, but these can sometimes fall apart during the cooking and turning process. If you’re a beginner, we recommend making smaller ones, about 2 inches in diameter, or better yet, come to Benjies Deli and we’ll make them for you.
Once formed, the latkes are fried in heated oil until they are golden brown on each side. The latkes may then be patted dry to remove excess oil. Latkes are usually served hot, and we at Benjies love serving them with both applesauce and sour cream. And eat ‘em while they’re hot! Latkes, like anything fried, is best when crispy and fresh from the cooker.
Call Benjies today to order your latkes by the dozen for your Hanukkah celebrations: (714) 541-6263. Don’t forget we also have party trays and deli platters to round out your Hanukkah party! Your family and friends will thank you! And Happy Hanukkah, from everyone at Benjies Deli.
