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Forum
-> Yom Tov / Holidays
-> Chanukah
sheindl
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 Mon, Dec 19 2011, 11:31 am
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How would I do this and make sure it doesn't turn brown? I would like to prepare the batter up to a day in advance, and then fry them fresh.
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shanie5
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Mon, Dec 19 2011, 3:00 pm
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I dont think its possible, but will keep an eye on this thread to see if s/o has a solution.
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lollygirl
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Mon, Dec 19 2011, 3:27 pm
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I don't recommend this. The batter will separate leaving you with liquid at the bottom and very brown potatoes.
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imasinger
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Mon, Dec 19 2011, 3:28 pm
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I was wondering about this, too, hoping I could make and freeze batter or something. Oh well.
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cookielady
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Mon, Dec 19 2011, 3:35 pm
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The only time saving thing I can think of is to shred the onions and potatoes. Put in a bowl of water in the fridge. Then when you want to make latkes, drain very well and mix with the rest of your batter ingredients.
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Ima2NYM_LTR
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Mon, Dec 19 2011, 5:57 pm
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what about making them ahead of time and reheating a couple of days later? Would that make them taste bad?
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saw50st8
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Mon, Dec 19 2011, 6:46 pm
What about making the batter and then freezing patties raw? Then you can fry them fresh?
I've never done it though.
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groisamomma
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Mon, Dec 19 2011, 11:39 pm
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I once did it for potato kugel. I mixed the whole batter and put it in the fridge covered. The next morning I removed the top layer that was brown and used the rest which was perfect. Just give it a mix once you take off the top layer.
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