When I brought you rugelach pinwheels last week, I told the story of watching women make this on the Martha Stewart Show and grumbling to myself about why they felt the need to change a cookie that was just perfect from the outset. Why fix what wasn’t broken?
Of course, in the end, the recipe yields the most delicious rugelach in the whole world–even if not better than the original, well-deserving of a heroic place aside them in your repertoire. But, I still stick to my original schtick, which is that if you have a recipe that works splendidly each time, there is no reason to change it.
Why repeat this today? Because I did it–yes, again. Along with a few more recipes from last Saturday’s Hanukah luncheon I hope to work my way through this week, I of course made a batch of latkes. Yet for some harebrained reason I chose to use a new recipe, and not one of the two I made last year that were flawless in every way. They ended up undercooked, then overcooked in the when I decided to finish them in the oven and though not a single person complained, I seriously need to work on practicing what I preach.
Maybe next year I’ll learn.
Happy Hanukah to those who celebrate it! May you eat many delicious latkes, even if you do not.
Latke recipes on smittenkitchen.com:
- Classic Potato Latkes
- Zucchini Latkes
- For the daring non-traditional types: Indian-Spiced Vegetable Fritters with Curry-Lime Yogurt
Latke recipes elsewhere:
- Potato-Turnip Latkes from the Wednesday Chef
- Gluten-Free Latkes from Karina-s Kitchen
- Oven-Baked Latkes on Slashfood
- Curried Sweet Potato Latkes at Acme Instant Food
One Year Ago: Winter Panzanella