Comments

1. graeme

   Thursday 6 December 2007 at 3:52

   One onion to three pounds of potatoes? She must be joking.

2. graeme

   Thursday 6 December 2007 at 3:58

   To answer the question, thin, of course.

3. hakmao

   Thursday 6 December 2007 at 6:35

   They should be no bigger than a silver dollar pancake.

   A direction which is completely meaningless to 95% of the world’s population.

   A Heston Blumenthal ‘perfect’ latke consists of a smear of onion purée which has been slow cooked in a water bath for a week, some potato foam, and an apple and sour cream sorbet.

4. whatsforsupper

   Thursday 6 December 2007 at 14:58

   Graeme: how many onions, then?

5. graeme

   Thursday 6 December 2007 at 15:59

   The more the better. My girlfriend’s mother makes latkes with about a 1:1 ratio of onions to potatoes.

6. Noga

   Thursday 6 December 2007 at 17:17

   I have a question for the hard-boiled trots here: How come none of you commented on the astounding statement that “flatter is better”?

7. Terry Glavin

   Thursday 6 December 2007 at 20:31

   I’m with Noga. The absence of any commitment of solidarity with our comrades among the latkes-are-best-unthin side of these important international debates - the timid contributions of Hak and Graeme notwithstanding - is utterly shocking.

   I am especially dismayed that Gadgie has shown no leadership at all on this question.

   None whatsoever.

   That latkes must remain thin is a proposition that must be defended at all costs. Washed down with fairly-traded, shade-grown organic Jamesons, it should go without saying.

8. hakmao

   Thursday 6 December 2007 at 22:50

   Yeah, lots of onions … and thin and crispy. Washed down with black tea.

9. Lynne T

   Friday 7 December 2007 at 18:42

   My non-Jewish son-in-law once offered to convert “just for the latkes” (mine), but I told him that was quite unnecessary. I use 4 tbsp grated onions to 2 cups grated potatoes. Equal proportions seek a little excessive.

   As for thick/thin — the best results sufficiently hot oil, well-drained potato gratings and keeping the diameter small — less than 3 inches across, so they fry quickly.

   The more disputable argument is what to top them with. I favour a dollop of sour cream and some good smoked salmon and detest applesauce, although I find lingonberry preserves quite an acceptable accompanyment.

10. Noga

    Saturday 8 December 2007 at 22:50

    I should think any reason for people converting to Judaism is a good enough reason. If it’s the latkes, why not? I think there ought to be more Jews in the world. That’s why I’m all for much facilitating the process for anyone who comes forward and declares that he wants to be a Jew. Heck, I’d expand the definition to anyone who marries a Jew, dates a Jew, or merely walks by a synagogue!