Potato pancakes, latkes or boxties are shallow-fried pancakes of grated or ground potato, flour and egg, often flavored with grated garlic or onion and seasoning. They 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 plain. The dish is sometimes made from mashed potatoes to make pancake-shaped croquettes.
Video Potato pancake
In different cultures
Potato pancakes are associated with the cuisines of many European and Middle Eastern century-old traditions including German and Austrian (as Kartoffelpuffer, Reibekuchen, Reiberdatschi, Erdäpfelpuffer and Erdäpfellaibchen), Belarusian (as ??????? draniki), Bulgarian (as patatnik), Czech (as bramborák or cmunda), Hungarian (as tócsni and other names), Iranian (as kotlet or cutlet), Jewish (as latka, Yiddish: ???????, Hebrew: ?????? levivah, plural ?????? levivot), Latvian (as kartupe?u pank?kas), Lithuanian (as bulviniai blynai), Luxembourg (Gromperekichelcher), Polish (as placki ziemniaczane), Romanian (as tocini or tocinei), Russian (as ??????? draniki), Slovak (as zemiakové placky, haru?a or nále?níky), Ukrainian (as ?????? deruny) and any cuisine that has 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, or blueberries, sugar and cinnamon; they are a very common menu item during outdoor markets and festivals in colder seasons (especially at Christmas markets). In Swiss cuisine, Rösti is a variation that never contains egg or flour. Potato pancake is a traditional favorite in the southern parts of Indiana during holiday festivities.
British tattie fish
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. The British also brought the potato pancake to present-day Zimbabwe, Africa, while a colony of the British Empire. They are still eaten today, where they are an affordable dish.
Irish boxty
A form of potato pancake known as boxty (Irish: bacstaí) is a popular traditional dish in most of Ireland, particularly north Connacht and southern Ulster. It is made similarly to the British tattie fish, with more starch, and often with buttermilk and baking soda. It has a smooth, grained consistency.
Jewish latke
Latkes or latkas (??????) are potato pancakes that Ashkenazi Jews have prepared as part of the Hanukkah festival since the mid-1800s, based on an older variant of the dish that goes back to at least the Middle Ages.
Latkes need not necessarily be made from potatoes. 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. Numerous modern recipes call for the addition of ingredients such as onions and carrots.. Jewish latkas are cooked on the Segerman Scale as a way to determine doneness. It consists of five levels: barely warm, rare on the inside, beginning to crisp, crispy and golden, and - Segerman No. 5 - the color and consistency of bronze shavings left out to weather.[http:/www.columbusdispatch.com/recipes/chanukah/2010/12/06] </ref>.
The word latke itself is derived (via Yiddish) from the Russian word ladka, oladka, a diminutive from oladya (??????), "small pancake". The word leviva (?????), the Hebrew name for latke, refers in the Book of Samuel to a dumpling made from kneaded dough, as part of the story of Amnon and Tamar. Some interpreters have noted that the homonym levav (???) means "heart," and the verbal form of l-v-v occurs in the Song of Songs as well. In the lexicon of Ashkenazi Jews from Udmurtia and Tatarstan there are recorded versions of the kosher-style appellation of latkes (draniki, dranki, krezliki, kremzliki, kakorki, etc.) during the eight-day Hanukkah holiday.
It is possible to trace the etymology of the word "Latke" in Yiddish to the Greek word for olive oil.
Korean gamja-jeon
Gamja-jeon (???; lit. "potato pancake") is a Korean pancake made by pan-frying in oil the mixture of grated potato and potato starch. It is enough without ingredients, but sometimes mixed with onion, cilli and perilla leaf. Generally, it seasoned with small amount of salt and served with soy sauce.
Swedish raggmunkar
The Swedish version of potato pancakes are prepared with a batter of wheat flour, milk, egg, and shredded potatoes. They are fried in butter like thin pancakes and are called raggmunk. The word ragg means crispy and munk derives from the Swedish munkpanna, which is literally translated as donutpan. Raggmunkar are enjoyed with fried cured pork belly (called, fläsk) and lingonberry jam.
Polish placki ziemniaczane
Potato pancakes, literally translated 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, 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 Warmi?ski with one onion, two eggs and a spoonful of wheat flour per each kilogram of potatoes, served only with salt and pepper. In the 19th century, 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. Also, their popularity is closely associated with the historic presence of one of the largest Jewish communities in the world flourishing in Poland.
The largest potato pancake (possibly in the world), measuring 2 meters and 2 centimeters, was made during the annual two-day celebrations of ?wit 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.
Czech bramborák
A Czech potato pancake is called bramborák (from brambor, potato) and it is made of grated potatoes with egg, breadcrumbs or flour and seasoning (salt, pepper, most importantly garlic and marjoram; sometimes ground, cracked or whole 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 ?ízek. It is sometimes deep fried.
Iranian kuku sib zamini
In Iranian cuisine, kuku sib-zamini (Gilaki: ???? ??? ??????, "potato kuku") is made with shredded potatoes, onion, saffron, sometimes garlic chives and sometimes cinnamon. Frequently, potato kuku is cooked as smaller patties, but it is also cooked in a larger pancake-style or baked. This dish has been compared to the latke, Rösti, and tortilla Española (Spanish omelette).
Maps Potato pancake
See also
- Korosten, a town in Ukraine that hosts an annual potato pancake festival
- Latke-Hamantash Debate
- Hash browns
References
External links
- Media related to Potato pancakes at Wikimedia Commons
Source of article : Wikipedia
0 Comments