Latkes, traditionally a cheese pancake in Ashkenazi culture, evolved in the 19th century with the introduction of potatoes in Eastern Europe. This shift was influenced by the availability of schmaltz as cooking fat. The recipe provided yields two dozen latkes, highlighting the key ingredients: Russet potatoes, onion, eggs, flour, and spices. The cooking process involves grating the potatoes and onions, mixing with other ingredients, and frying until golden brown. Modern latkes are typically enjoyed with sour cream, although they can be customized with various add-ins.
Latkes historically originated with cheese, evolving through the inclusion of potatoes in Eastern Europe during the 19th century, becoming a staple in Ashkenazi cuisine.
The modern latke, made primarily with Russet potatoes and served with sour cream or other condiments, reflects a shift from traditional cheese-based recipes to potato versions.
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