Potato pancakes are shallow-fried pancakes of grated or ground potato, matzo meal or flour and a binding ingredient such as egg or applesauce, often flavored with grated garlic or onion and seasoning. They may be topped with a variety of condiments, ranging from the savory, to the sweet, or they may be served plain. The dish is sometimes made from mashed potatoes to make pancake-shaped croquettes. Some variations are made with sweet potatoes.
A latke is a type of potato pancake or fritter in Ashkenazi Jewish cuisine that is traditionally prepared to celebrate Hanukkah. Latkes can be made with ingredients other than potatoes such as cheese, onion and zucchini.
Korokke is the Japanese name for a deep-fried yōshoku dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, usually shaped like a flat patty, rolling it in wheat flour, eggs, and Japanese-style breadcrumbs, then deep-frying this until brown on the outside.
A fritter is a portion of meat, seafood, fruit, vegetables or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. Fritters are prepared in both sweet and savory varieties.
A rissole is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. The filling has savory ingredients, most often minced meat, fish or cheese, and is served as an entrée, main course, or side dish.
Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (kashrut), Jewish festivals and holidays, and traditions centred around Shabbat. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the entire world.
Iraqi cuisine or Mesopotamian cuisine is a Middle Eastern cuisine that has its origins from Sumerians, Akkadians, Babylonians, Assyrians and the other groups of the region.
In Ashkenazi Jewish cuisine, gribenes or grieven are crisp chicken or goose skin cracklings with fried onions. As with other cracklings, gribenes are a byproduct of rendering animal fat to produce cooking fat, in this case kosher schmaltz.
A patty or burger is a flattened, usually round, serving of ground meat and/or legumes, grains, vegetables, or meat alternatives. Patties are found in multiple cuisines throughout the world.
Sephardic Jewish cuisine is an assortment of cooking traditions that developed among the Sephardi Jews.
Israeli cuisine comprises both local dishes and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed.
Rosh HaShanah is the Jewish New Year. The biblical name for this holiday is Yom Teruah It is the first of the Jewish High Holy Days, as specified by Leviticus 23:23–25, that occur in the late summer/early autumn of the Northern Hemisphere. Rosh Hashanah begins a ten-day period of penitence culminating in Yom Kippur, as well as beginning the cycle of autumnal religious festivals running through Sukkot and ending in Shemini Atzeret.
Mizrahi Jewish cuisine is an assortment of cooking traditions that developed among the Jews of the Middle East, North Africa, Asia, and Arab countries. Mizrahi Jews have also been known as Oriental Jews.
A croquette is a type of dumpling consisting of a thick binder combined with a filling, which is breaded and deep-fried; it is served as a side dish, a snack, or fast food worldwide.
A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fishballs.
Ethiopian Jewish cuisine is the cuisine of the Beta Israel. The cuisine of the Ethiopian Jews is similar to the cuisine of other Ethiopians, with some variations.
Brisket is a popular Jewish dish of braised beef brisket, served hot and traditionally accompanied by potato kugel, latkes, and/or matzo ball soup. It is of Ashkenazi Jewish origin and is commonly served for Jewish holidays such as Hanukkah, Passover, Rosh Hashanah, and Shabbat. It is commonly found in Jewish communities worldwide, though it is most commonly associated with Jews in the United States, where it has been considered the most important and iconic Jewish main course since the early 20th century.
Fritas de prasa, also known as Keftes de prasa and in Hebrew קציצות כרישה, are a traditional Sephardi Jewish and Israeli fried potato-leek pancake similar to a latke, that is traditionally served for Hanukkah and other Jewish holidays.
Ashkenazi Jewish cuisine is an assortment of cooking traditions that was developed by the Ashkenazi Jews of Eastern, Central, Western, Northern, and Southern Europe, and their descendants, particularly in the United States and other Western countries.