matkes

Matkes are a type of savory fritter or pancake, commonly found in various cuisines, particularly in Eastern European and Ashkenazi Jewish traditions. The name itself derives from the Yiddish word "matzoh," referring to unleavened bread, which is a key ingredient in some traditional versions.

The core ingredients of matkes typically include grated vegetables, eggs, and a binder such as flour or matzah meal. Common vegetables used are potatoes, zucchini, or carrots. These ingredients are mixed together to form a batter, which is then pan-fried until golden brown and crispy. The texture is usually characterized by a tender interior and a slightly crunchy exterior.

Matkes can be served as a side dish, an appetizer, or even a main course depending on the preparation and accompanying condiments. They are often enjoyed with sour cream, applesauce, or various dips. Variations exist, with some recipes incorporating herbs, spices, or even small pieces of meat or fish. The simplicity of their preparation and the adaptability of their ingredients have contributed to their widespread popularity.