History of potato pancakes
Many Americans associate potato pancakes with Hanukkah, but they have a broader origin. They are peasant food, born in Germany, Austria, Russia, Poland and Eastern European countries. Potatoes were cheap, plentiful, easy to store and needed a classic, original potato recipe. Still, it was the Jews in Europe who reused it as a holiday food as Latoques, which is now a famous Yiddish name for potato pancakes.
In 168 BC, Antiochus, the Syrian and Greek king, tried to destroy the temple in Jerusalem, the most sacred place of the Jewish people, and conquered Israel. Jewish priest Mattathias and his five sons, Maccabees, fought to regain control of Jerusalem for the Jews. When they regained their temple, they were able to find only a day’s worth of olive oil that needed to be re-dedicated on the menorah. Miraculously, the oil supply for the day lasted for eight days, providing enough time to prepare more oil. The Jews remember what happened today through the Hanukkah festival. It is customary to celebrate by not only lighting the candlesticks of this eggplant, but also eating fried ratokés and potato cakes.
Potato pancakes variations
Some variations may be made from sweet potatoes. Potato Pancakes are involved in various European cuisines, including German and Austrian cuisine (Kartoffelpuffer, Reibekuchen, Reiberdatschi, Erdäpfelpuffer, Erdäpfellaibchen, etc.), Dutch (aardappelpannenkoek, reifkoeken, reifjes), Belarusian (with драні). Czech (as bramborák or cmunda), Hungarian (as tócsni, lapcsánka and other names), Jewish (latka, Yiddish: לאַטקע Hebrew: לביcherבה levivah as many לביGromperekichelane (bulviniai)ackziemburg, Polish (as bulviniai blynai) ), Romanian (as tocini or tocinei), Russian (as драникиdraniki), Slovak (as zemiakovéplacky), and Ukrainian (as деруни).
Ratkera potato pancake
Ratkera is derived from the Jewish language used by Eastern European Jews, Yiddish. For the people of Jewish villages living in Russia and Poland, the yield was low in winter and potatoes could be obtained from the low-priced root basement. Millions of Jewish mothers who grate potatoes into small burgers provide life for hungry children with few fuels for potatoes.
Potato pancakes A to Z
Potatoe pancakes are a simple, lightweight dish served in Eastern and Central Europe, usually for breakfast. In Russia, Ukraine, Czech, Germany, Switzerland, Austria, etc. Potato pancakes are also known by other names, including Draniki in Belarus or “Gamja-Jeon”. In the Central European Jewish tradition, it is also called “latke”. These, also named as ragumanku, doraniki, teruni, ratokesu, or bokuti are often grated garlic or onion in shallow fried breadcakes with combined ingredients such as grated potatoes or mashed potatoes, matcha millet or flour, egg and applesauce. and seasoned with seasonings.
The good news is that the year-end and New Year holidays have begun, offering visitors a delicious food. Just as Christmas is celebrated with gingerbread and fruitcake, the Hanukkah festival involves eating delicious potato pancakes.
Alternative names Latke
Place of origin Lithuania, Belarus
Main ingredients Potatoes, flour, egg, cooking oil
Study to the end, if you would like to know what ingredients do you need and how can you cook it.
How to serve
They can be served with regular toppings, from savory (such as sour cream and cottage cheese) to sweet (such as apple sauce and sugar). You can also use mashed potatoes to make pancake-type croquettes. In addition, they are served with servana, fresh cheese, sugar, or apple puree.
In Germany, potato pancakes are eaten salty (like a supplement) or sweet with apple sauce,  or blueberries, streets and cinnamon; They are a very popular menu item in the external markets and festivals in colder seasons (especially Christmas markets). In the Swiss cuisine, Rösti is a variant that never contains eggs or flour. American brown has no eggs and powder. Potato pancake is a traditional favorite in the southern Indiana in holiday resorts.
Potato pancakes recipe
This is a traditional potato pancake recipe and is an excellent original food. Served with applesauce and sour cream for a light dinner, or with roast chicken for a rich winter meal. If the mixture looks too wet, you can use more flour.
- 4 large potatoes
1 yellow onion
1 egg, beaten
1 teaspoon salt
2 tablespoons all-purpose flour
ground black pepper to taste
2 cups vegetable oil for frying
- Step 1
Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
- Step 2
Mix eggs, salt and black pepper. Add enough powder to produce a thick mixture, about 2 to 4 tablespoons together.
- Step 3
The oven is low, about 200 degrees F (95 degrees C).
- Step 4
Heat 1/4-inch oil at the bottom of a heavy pan at medium high temperatures. Let two or three hills drop 1 cup in hot oil and flat to make a thickness of 1/2 inches. Fried, turn once, until golden brown. Switch to a liner paper towel to let off and hold up to the serve time in a low oven. Repeat until all potato mixtures are used.
Potato pancake with mashed potato recipe
Prep:15 mins Cook:30 mins
Use the mashed left-over potatoes from the delicious breakfast pancakes with bacon and eggs.
- 250g cold mashed potato, or 2 medium-size floury potatoes, cut into chunks
75g plain flour
1 tsp baking powder
1 rounded tbsp finely snipped chives
1 tsp sunflower oil
knob of butter
crispy bacon and scrambled eggs to serve, if you like
- Step 1
If potatoes are not crumbly, cook them in boiling water until soft. A well-drained potetoraisa or mash can be pushed. Weigh 250 g and cool.
- Step 2
Divide the flour and baking powder onto the chilled mash. Beat the eggs and milk together with a whisk to combine the potatoes and spices. Beat the dough with a whisk until smooth.
- Step 3
Place a large nonstick frying pan over medium heat. Add 1/2 teaspoon sunflower oil and a little butter. When the fat is hot, start cooking the pancakes. Add 1 tbsp batter for each pancake and cook 4 at a time. Cook for about 1 minute until golden, small bubbles appear below.
- Step 4
Turn the pancakes over and cook until golden. Just like the rest of the pancakes, take it out of the pan and keep it warm while cooking, add some oil and butter to the pan as needed. Stacking crispy dams of creamy scrambled eggs and muscled bacon to create pancakes.
Crispy Potato Pancakes
It’s a potato pancake recipe that’s perfect for two people, as it doesn’t take long to make. Weekends have time to rest and enjoy life, and this is one of our favorite foods. This is a recipe that doesn’t take a lot of time to make and is perfect for two people. Weekends have time to rest and enjoy life, and this potato pancake is one of our favorite foods.
- 2 medium potatoes, peeled
1/3 cup chopped onion
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Gill Potatoes finely chopped. Drain the liquid. Potatoes are in a large bowl. Add eggs, onion, flour, salt, pepper and garlic powder. Mix well. In a large frying pan, heat 1/8 inch of oil over medium heat. Drop the batter in 1/4 cup increments. Press lightly to flatten. Fry until both sides are fox-colored. Eat quickly.
each 2: 187 calories, 3 g fat (1 g saturated fat), 106 mg cholesterol, 627 mg sodium, 35 g carbohydrates (4 g sugar, 3 g dietary fiber), 7 g protein.
Next will be about potato pancakes German, Korean, Polish and Perkins.