https://www.reddit.com/r/AskCulinary/comments/1hgh42v/grating_onions_and_potatoes_ahead_of_time/
created by [deleted] on 17/12/2024 at 18:23 UTC
1 upvotes, 4 top-level comments (showing 4)
I'm making a bunch of latkes and I'm wondering if I can grate the onions and potatoes ahead of time? I've seen some people say to store the grated potatoes submerged in water in the fridge. Should I do the same with the onions? Or keep them separate? Newbie here if that isn't obvious. Thanks!
Comment by gfdoctor at 17/12/2024 at 18:32 UTC
8 upvotes, 1 direct replies
You keep the potatoes underwater to prevent browning.
the onions won't brown at all so keeping them dry is easier.
You have to wring out the potatoes when you keep them underwater, and will need to replace the potato starch when you make the latkes.
Comment by East_Rough_5328 at 17/12/2024 at 20:21 UTC
5 upvotes, 2 direct replies
I know this can be considered sacrilege but I just use the grater plate on my food processor instead of a hand grater. That way I can process a ton of potatoes and onions very quickly.
I have also fried the latkes in advance and just “refresh” them before serving.
Comment by Ill-Delivery2692 at 17/12/2024 at 18:39 UTC
2 upvotes, 0 direct replies
You can peel the potato and onion and store in water, but don't grate. You can peel, grate and mix in egg, flour, etc and cover with plastic wrap directly on top of mix BUT you must add lemon juice to prevent discolouration. Use this mix within 12-24 hours.
Comment by Rad10Ka0s at 17/12/2024 at 19:02 UTC
1 upvotes, 0 direct replies
Personally, for me, I'd avoid it. For the Potatoes, you have to do something to keep them oxidizing. There are several suggestions for avoiding this but all take some intervention. Most recipes have you wring out the potatoes to remove excess moisture, so soaking the potatoes in water seems counterproductive.
When you cut an onion a chemical reaction takes place that produces sulfury compounds. The longer onion is cut and exposed to air, the more pungent flavor gets. They get skunky smelling. I can usually taste the difference in freshly chopped onions and pre-prepped. That chemical reaction doesn't start until you chop the onion, if you chop ahead of time it is different onion than freshly chopped.
If you want the best possible end product I would grate both shortly frying.