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Forum
-> Yom Tov / Holidays
-> Chanukah
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amother
Forestgreen
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 Wed, Dec 28 2016, 8:58 am
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I'd like to make potato latkes tonight, but grate the potatoes in the morning. Is there any way to keep the potato batter white even though they are being refrigerated for a few hours after they are grated before I fry the latkes?
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MiracleMama
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Wed, Dec 28 2016, 10:06 am
If you soak in water they will not brown. You'd just have to squeeze out the liquid later before mixing everything up.
Or if you want to make the whole batter ahead, though I have not personally tried it, my MIL puts a small spoonful of baking soda and it does stay nice (and no weird taste).
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MagentaYenta
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Wed, Dec 28 2016, 1:02 pm
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For twelve pounds of potatoes I had 4 1000mg vit C tablets crushed. I had those to the spuds and toss.
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cm
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Wed, Dec 28 2016, 1:06 pm
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Not a perfect solution but pretty good - make sure the grated potatoes are exposed to air as little as possible. I put them in a container that is just the right size with the cover firmly against the potatoes on top.
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