Hanukkah would not
be complete without
this Londonderry, New
FROM THE MEMBER’S KITCHEN
Charles Shapiro’s Spicy Potato Pancakes
Hot sauce adds some zip to these latkes. The recipe
was contributed by another member from Londonderry,
New Hampshire, who of course is a friend of Gerry’s.
4 hard-cooked eggs
1 medium onion
1 good hard sweet apple,
cored, peeled and cut
1 32-ounce jar Vita
Herring or another
brand, drained and
6 russet potatoes, peeled
1 large or 2 small onions
1/4 cup matzo meal
1 teaspoon salt
Dash of pepper, 3-4 shak es
4-6 drops hot sauce
3-4 shakes Worcestershire sauce
Oil, chicken fat or both
1.Use a hand grinder or
a food processor to grind
eggs, onion, apple and
herring to a moderately
chunky consistency. Mix
well and taste. If too tart,
add a little sugar. If too
dry, add herring liquid.
Make a day or two ahead
to allow ingredients
2.Serve with crackers
or black or rye bread.
Garnish with chopped
egg. Makes 8-12 servings.
Bernice Kesslen’s Sour Cream Pancakes
This Manchester, New Hampshire, Costco member got
this recipe from her aunt, who served it on Sundays during
Hanukkah. Well-seasoned pans make the pancakes taste
1/2 pound small-curd cottage cheese
1/2 cup sour cream
3 eggs, beaten
1/2 teaspoon salt
11 tablespoon sugar
3/4 cup all-purpose sifted flou r
blended with 1/8 teaspoon baking powder
2 tablespoons butter
11. Beat cottage cheese and sour cream until well blended.
Add beaten eggs and then dry ingredients and beat until
smooth. If batter is too stiff, add 1-2 tablespoons of milk.
2. Melt 1 tablespoon of butter in frying pan on medium-
high heat. Drop tablespoonfuls of batter into hot pan.
Cook until golden brown on each side. Use more butter
3. Serve with applesauce. Makes 6 servings.
1. Grate potatoes by hand or use processor (fine).
Drain if need be.
2. Grate onion fine.
3. Put potatoes and onion in a bowl. Add matzo meal,
eggs, salt, pepper, hot sauce and Worcestershire sauce
(all seasonings are to taste). Mix well, making sure there
are no lumps.
4. Drop mixture by tablespoonful onto a greased hot
skillet. Brown over medium heat on both sides. Drain
on paper towels.
5. Serve with sour cream and applesauce. Makes 30-40 latkes.