Happy Chanukah! This recipe was originally published in the Chronicle in December 1961. Under the heading “Eppes Zu Essen (Recipes of ‘Something to Eat’),” national food columnist Mildred Grosberg Bellin offered this guide to latke making.
She was the author of “The Jewish Cook Book,” which was first published in 1941. Here are her classic latkes:
Potato Latkes (pancakes)
2 large potatoes
2 teaspoons grated onion
2 eggs, beaten light
2 tablespoons all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon pepper
Shortening for frying
Peel the potatoes. Grate, or dice and whirl in the blender until grated. Place in a strainer and let the liquid drip out. Put the pulp in a bowl and add the onion and the eggs. Combine the flour with the baking powder, salt and pepper and add. The amount of salt and pepper suggested is for lightly seasoned pancakes. More may be added to taste. In a large skillet melt enough shortening to cover the bottom one-fourth inch deep. Chicken or goose fat, vegetable oil, or vegetable shortening may all be used. Heat the fat until a drop of batter added to it sizzles. Drop in the batter by heaping tablespoons and flatten slightly. Fry over medium heat until the bottom of the latkes are a deep, golden brown. Turn over and brown the other side. Place the fried pancakes on paper towels for a few seconds to absorb any excess fat. To keep the fried pancakes hot, they may be placed in a 250 degree F oven.