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1 17th November 20:34
robin
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Default Latke batter in advance?


I'm going to be making latkes for a bunch of kids at a holiday party
this weekend. Problem is, I'm also setting up for the party and running
another activity before I disappear to the kitchen to generate latkes.

It would be a great help if I could make the latke batter in advance,
ideally the night before. ISTR having made latke batter in advance and
kept it, refrigerated, and having only to sc**** off a little bit of
the top where it had browned. Anyone else had luck with this?

If not the night before, how many hours ahead can I hope to make the
batter? If necessary, I could squeeze it in the morning of the party
(which is at lunchtime).

My usual latke batter is almost identical to the one Sherry Meyer just
posted here, though I grate the potatoes myself and use matzo meal
instead of flour.

--Robin

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2 17th November 20:35
cyndee meystel
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Default Latke batter in advance?


I can tell you that if you use red potatoes, it will not brown nearly as
fast or as much as with other types.

Cyndee Meystel

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3 17th November 20:35
z
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Default Latke batter in advance?


In article <rLEtd.4909$0r.4877@newsread1.news.pas.earthlink.n et>, Cyndee
Meystel <cmeys@nospamearthlink.net> writes

King Edward variety OK?
I've just made some placki with Maris Piper, a variety of white potato
and they blackened within minutes. They were though from the supermarket
and judging by the amount of water drained out the mixture they were
forced.


--
Z
Remove all Zeds in e-mail address to reply.

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4 17th November 20:35
wayne boatwright
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Default Latke batter in advance?


Don't know where you're located, but most supermarkets carry a product
called Fruitfresh® which is an antioxidant containing vitamin C. It not
only prevents browning of fruit, but will also work wonders on potatoes.
If you use that or a similar product, you should be able to make the batter
hours before making the latke. Actually, if I were doing this, I would
grate the potatoes, mix with the Fruitfresh®, and refrigerate. Make the
remainder of the batter and refrigerate separately. Just before making the
latkes I would squeeze the potatoes dry and mix in. A few more minutes,
but probably a better result.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

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5 18th November 07:52
maxine in ri
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Default Latke batter in advance?


~"Robin" <rnetherton@operamail.com> wrote in news:1102515511.377832.78660 ~@c13g2000cwb.googlegroups.com: ~
~> I'm going to be making latkes for a bunch of kids at a holiday party
~> this weekend. Problem is, I'm also setting up for the party and running
~> another activity before I disappear to the kitchen to generate latkes.
~>
~> It would be a great help if I could make the latke batter in advance,
~> ideally the night before. ISTR having made latke batter in advance and
~> kept it, refrigerated, and having only to sc**** off a little bit of
~> the top where it had browned. Anyone else had luck with this?
~>
~> If not the night before, how many hours ahead can I hope to make the
~> batter? If necessary, I could squeeze it in the morning of the party
~> (which is at lunchtime).
~>
~> My usual latke batter is almost identical to the one Sherry Meyer just
~> posted here, though I grate the potatoes myself and use matzo meal
~> instead of flour.
~>
~> --Robin
~
~Don't know where you're located, but most supermarkets carry a
product
~called Fruitfresh® which is an antioxidant containing vitamin C. It
not
~only prevents browning of fruit, but will also work wonders on
potatoes.
~If you use that or a similar product, you should be able to make the
batter
~hours before making the latke. Actually, if I were doing this, I
would
~grate the potatoes, mix with the Fruitfresh®, and refrigerate. Make
the
~remainder of the batter and refrigerate separately. Just before
making the
~latkes I would squeeze the potatoes dry and mix in. A few more
minutes,
~but probably a better result.


You can also use lemon juice. We did that tonight (5 potatoes, 2
eggs, 2 tablespoons lemon juice) and they were white as snow, and
light as a feather.

maxine in ri

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