Potato pancake

British potato cakes

Potato cakes are common in the United Kingdom. In the North-East of England (particularly County Durham), there is a 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 former colonies such as Zimbabwe. 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 type, with more starch, and often with buttermilk and baking soda. It has a smooth, grained consistency.

Jewish latke

Frying latkes at home for Hanukkah

Latkes or latkas (לאַטקע) are potato pancakes that Ashkenazi Jews have prepared as part of the Hanukkah festival^[5] since the mid-1800s,^[6] based on an older variant of the dish that goes back to at least the Middle Ages.^[7]

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.^[8] Numerous modern recipes call for the addition of ingredients such as onions and carrots.^[9][10].

The word latke itself is derived (via Yiddish) from the Russian word ladka, oladka, a diminutive from oladya (оладья), "small pancake". The word leviva (לביבה), 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.^[11] Some interpreters have noted that the homonym levav (לבב) 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.^[12]

Korean gamja-jeon

Gamja-jeon

Gamja-jeon (감자전; 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 is seasoned with a small amount of salt and served with soy sauce.

Swedish raggmunkar

Raggmunk

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 raggmunkar. The word ragg means crispy and munk derives from the Swedish munkpanna, which is literally translated as donutpan.^[13] Raggmunkar are enjoyed with fried cured pork belly (called, fläsk) and lingonberry jam.

Polish placki ziemniaczane

A potato pancake with spicy goulash (Placki ziemniaczane z gulaszem na ostro) served with Bundz (sheep's milk cheese) and sour cream (perhaps mixed with yogurt) in a restaurant in Zakopane, Poland

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,^[14] 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 Warmiński with one onion, two eggs and a spoonful of wheat flour per each kilogram of potatoes, served only with salt and pepper.^[15] In the 19th century,^[16] 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.^[17] Also, their popularity is closely associated with the historic presence of one of the largest Jewish communities in the world flourishing in Poland.^[16]

The largest potato pancake (possibly in the world), measuring 2 meters and 2 centimeters, was made during the annual two-day celebrations of Świt 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.^[18]

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 řízek. It is sometimes deep fried.

• 
  Bramborák

Iranian kuku sib zamini

In Iranian cuisine, kuku sib-zamini (Gilaki: کوکو سیب زمینی‎, "potato kuku") is made with shredded potatoes, eggs, 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.^[19] This dish has been compared to the latke, Rösti, and tortilla Española (Spanish omelette).