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Table of Contents:
- Why did my latkes turn black?
- Do I peel potatoes for latkes?
- What did they feed the horse when it wouldn't eat latkes?
- Can I reheat latkes?
- Can you make latkes the day before?
- How far in advance can I make latkes?
Why did my latkes turn black?
When you grate raw potatoes, you release starch that can cause them to oxidize, or turn dark. The best way to keep that from happening is to cover the potatoes with cold water, then drain them very well and pat them dry before cooking.
Do I peel potatoes for latkes?
For best results, use russet potatoes. They are high in starch, which is necessary to form pancakes that don't fall apart. If you peel the potatoes before making latkes, put them in water between peeling and shredding to prevent oxidizing and discoloring.
What did they feed the horse when it wouldn't eat latkes?
The people sitting around the fireplace, raised their heads and became quite interested. They had never heard of a horse that eats steaming hot latkes, with sour cream at that! One by one they got up and went into the stable to watch the strange sight.
Can I reheat latkes?
Latkes are a do-aheader's dream. After they're cooked, latkes keep well in the fridge for a day or two, or wrap them well and keep them in the freezer for up to two weeks. Reheat them in a single layer on a cookie sheet in a 350° oven until they're crisp again.
Can you make latkes the day before?
If you're making them in bulk, and want to spread out the work, you can definitely grate up your (preferably Russet) potatoes a day in advance, but they suggest adding a little lemon juice or other citrus to the latke batter. This will help keep the potatoes fresh when it comes down to frying time.
How far in advance can I make latkes?
Drain them well and make the batter up to two hours ahead. (It doesn't matter if it discolors– when you fry them the latkes turn a beautiful golden brown). Fry the latkes no more than an hour or two ahead of serving.
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