Philosophizing About Food With Francine: Potato Latkes

by Francine Black

Latkes sizzling in olive oil!  A great favorite among people of the Jewish faith during the celebration of Hanukkah, deliciously crisp potato and onion pancakes are absolutely wonderful accompanied by applesauce, sour cream, or both. 

The significance of these treats really has nothing to do with potatoes or onions. Hannukah, meaning “dedication,” commemorates the victory of a humble band of Jews against an impossibly powerful army. King Antiochus IV Epiphanes launched a massive assault against the Jewish religion in 168 BCE and so the Second Temple in Jerusalem was desecrated to become the site of a pagan cult.  Of course, this triggered a revolt of Jewish guerrilla fighters, led by Judah Maccabee and his family. The Maccabees organized and recaptured Jerusalem, cleansed the temple and rededicated the altar on 25 Kislev, the subsequent date of the Hanukkah festival. 

Most important is Hannukah’s connection to oil. God made a miracle with the newly consecrated Temple’s menorah. Only one day’s worth of pure olive oil remained to burn but, impossibly, the menorah light burned for eight days, a reminder of God’s presence with his chosen people.  

So, it is the oil that is significant at this holiday of dedication. Potatoes didn’t get to Europe or the Middle East until the late 1600’s and were used for animal feed for decades. It wasn’t until a grain famine in Russia, in the 1800’s, convinced people to eat potatoes to keep from starving. Askenazi Jews likely created the first latkes and since they were fried in oil, they were joyfully adopted as part of the Hannukah festivities – as were lovely fried donuts known as sufganiot. 

For Jews and perhaps for all people, the light of the menorah must shine especially brightly this season, radiant with hope to remind us to persevere as there is a God of miracles who cares for us.

Happy Hanukkah to us all. 

High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.

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