Latvian cuisine typically consists of agricultural products, with meat featuring in most main meal dishes. Fish is commonly consumed due to Latvia’s location on the east coast of the Baltic Sea.
Latvian cuisine has been influenced by other countries of the Baltic rim. Common ingredients in Latvian recipes are found locally, such as potatoes, wheat, barley, cabbage, onions, eggs and pork. The Latvian cuisine is markedly seasonal – due to pronounced four seasons in the climate of Latvia, each time of the year has its own distinctive products, tastes and flavors. Latvian food is generally quite fatty, and uses few spices.
Latvian National Dishes
Potato pancakes, draniki, deruny, latkas, raggmunk or boxties are shallow-fried pancakes of grated or ground potato, matza 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 (such as sour cream or cottage cheese), to the sweet (such as apple sauce or sugar), or they may be served plain. The dish is sometimes made from mashed potatoes to make pancake-shaped croquettes. Some variations may be made with sweet potatoes.