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To Top a Latke

December 10, 2009

Hanukkah begins this week, which means latkes, latkes, latkes. The two most-encountered, mostly commonly accepted toppings for these oil-fried potato pancakes are applesauce and sour cream. Not everyone sees applesauce and sour cream as equals, though. Molly O’Neill included a latke recipe in her amazing, amazing classic The New York Cookbook, which was transcribed verbatim from one of her friends, who hosted a latke party every Hanukkah. The name of the recipe is: “David (The Latke King) Firestone’s Latkes (In His Own Words)”.

One of the instructions is: “Let the mixture drip for a few minutes while you put on a recording of Kitty Carlisle singing ‘Beat Out That Rhythm on a Drum.’”

The final step of the recipe is:

7. Remove from the room anyone who prefers latkes with sour cream. Serve the latkes immediately. With applesauce.Wow, you gotta love this recipe, just because. Having said that, when I make and serve latkes (which, by the way, I do indeed) there is always both sour cream and applesauce, and if I’m feeling slightly fancy pants about the whole thing, there might also be smoked salmon or gravlax, and MAYBE some kind of crappy-yet-festive caviar.

Potato pancakes are beautiful, but as they say, beauty and potato pancakes are in the eye of the beholder.

3 Comments leave one →
  1. An American in Germany permalink
    December 10, 2009 6:47 pm

    Kartoffelpuffer – Potato puffs. You find them everywhere here in Germany at the Christmas markets – a strange juxtaposition to Hanukkah. But they are loved here and most of the time served with applesauce. When I do them at home, we sometimes add shredded carrot or zucchini. Our grandkids from the US think they are great with ketchup!!

    • Katie Workman, Editor-in-Chief permalink*
      December 11, 2009 1:21 pm

      those sound pretty great!

  2. Laura permalink
    May 27, 2010 2:18 pm

    i like this is good and the kids was happy with this to

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