We've been itchin' to do this one all year. The latke is the epitome of Jewish European soul food – simple, satisfying, and ripe for debate. All agree that Hanukkah is the season for this delectable potato fritter, but then it starts. Should you call it a latke or chremslach? Should it be fluffy like a pancake, or dense like a torpedo? Is the onion essential or sacrilegious? Is a slight eggy flavor the sign of success or abject failure? Should the latke be served with sour cream or apple sauce, or in this land of plenty, both? Clearly these questions are too substantial and important to weigh here, but you may rest assured that the recipe below will yield the most authentic and delicious latke this side of Bubbe's house.