Let latkes be latkes.
A latke is a potato pancake, shredded potato with onion and seasonings, fried in oil. It is a Jewish tradition that the Food Police are trying to eradicate. I ate one at Katz’ Deli the other day. The NYTimes is all a-twitter about healthy living and using little or no oil to make these treats that I eat (one) perhaps twice a year. As my brother used to tell my Mom, “Wrong-O, Moose Breath.”
Yes, over the past week I consumed eight ounces of cranberry-orange shortbread cookies. I also made soups and grilled cheese sandwiches and roast chicken and steak for Jim.
Jim will tell you first-hand that I do not like to be lectured to, by anyone. Physics lessons while on long car trips I learn from and endure, but do not presume, unless you’re Eric Ripert, Margaret Fox or Mark Bittman to lecture me on food.
I know how to use a bunson burner to measure a calorie. I know what I need to do to manage my health and weight. And sometimes I just want a latke. I’m asking Anthony Bourdain to take up the latke lamp. The oil burned for eight days. An entire civilization eats latkes as tradition. Now pundits are trying to make them healthy, even eschewing the beloved potato.
What has this world come to? I’m presuming to know how a very pregnant woman feels when her back aches and all people want to do is give advice and feel her belly. Stop feeling mine! Mind your own beeswax!
I’m making rosti tomorrow, then falafel, and then perhaps goujonettes of sole. Deep-fried everything, even parsley. Damn the torpedoes, full steam ahead. Fry, baby, fry. Dee
Cooking with Dee 
The whole point of the latke is the OIL that they’re fried in! We’re not commemorating the oven and the non-stick spray…
Don’t forget the matzoh meal!
NYT opinions differ. My boyhood pal Mark Bittman blogged his Bubbie’s recipe — one big giant latke (was she a Texan?):
http://bitten.blogs.nytimes.com/2008/12/16/recipe-of-the-day-potato-nik/
As y’all say down there, “If it ain’t fried, it ain’t food.”
Wow! Quick turnaround and great recipe. I make Rosti, as a small portion of my family is from Zurich. The eggs might help to bind it better.
I loved Mark and Gwyneth in Spain, what a show and now I have the book to savor over the weekend.
Ok in the 70’s there was a NYTimes recipe for matzoh balls that had a couple of teaspoons of vodka in it. Why? All I know is that I made it, didn’t save it, Mom’s gone and these were the lightest matzoh balls I’ve ever tasted. As a lapsed Catholic, of course, who loves Beef on ‘Weck and Wings with celery and blue cheese.
I wrote Bitten, Bittman’s blog. Great recipe. Today’s my guy’s birthday and we’ve a party to go to, but tomorrow I may try his Potato Nik. Cunigunde wouldn’t like me changing her recipe so we’ll see if clouds form and the skies fall. Dee
I’ll have to forward this scrumptious-sounding turkey croquettes recipe I came across…
[yes sirree, fried in oil!]