[2][3] Its Modern Hebrew name, levivah (לְבִיבָה levivá), plural levivot, is a revival of a word used in the Book of Samuel to describe a dumpling made from kneaded dough, part of the story of Amnon and Tamar.

[5][6][7] At the time, the cheapest and most readily available cooking fat was schmaltz, rendered poultry fat (usually from a goose or chicken), and due to Jewish dietary laws, which prohibit the mixing of meat and dairy products, alternatives to the cheese latke were introduced.

[5] The latke is traditionally prepared during the Hanukkah holiday to commemorate the miracle of the oil in the Jewish Temple in Jerusalem lasting eight days.

They are prepared by grating potatoes and onions with a box grater or food processor; then, excess moisture is squeezed out.

[14] Sephardi Jews make latkes with zucchini and garlic (mücver), omitting dairy-based toppings (yogurt) when served as a side for roasts or meat.