Applesauce. But it has to be made fresh, using whole cooked apples (pits removed, core and skin left on), and sent thru the food mill.

Both is certainly an option but I think the sourcream just dilutes the flavor of the schmaltz.

Sour Cream or nothing.

All I add is a light sprinkle of salt and my teeth.

One of the great mysteries of modern judaism is the question of applesauce vs. sour cream. Why did anyone ever think they were mutually exclusive. Either works but together is the winning combination.

Either, both or neither. Applesauce is great if it's home made. A little salt is enough if the latkes are crisp and if they're not, well they still bring back fond childhood memories.

Applesauce is a must.

I swear by applesauce, but most of my family swears by sour cream.

Great-grandmother's recipe for latkes has always been enough without the sour cream or applesauce. It just makes those sweet Vidalia onions practically jump out. However, when we do add a topping, we use the thick and ultra creamy Greek-style sour cream/yogurt (available at Trader Joe's) and/or home-made applesauce that has a hint of nutmeg and sweet China cinnamon. (To paraphrase the old commercial "...try it; you'll like it!") Happy Chanukkah in any event. :-)