Comment by gfdoctor on 17/12/2024 at 18:40 UTC

8 upvotes, 1 direct replies (showing 1)

View submission: Grating onions and potatoes ahead of time

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when you soak potatoes, the starch in the potatoes goes into the water and is eliminated when you drain and wring them.

In order to get crispy latkes, you replace the starch by adding a tiny bit in when mixing the batter.

A standard recipe looks like this

• *Yield:**About 3 dozen

• 2large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
• 1large onion (8 ounces), peeled and cut into quarters
• 2large eggs
• ½cup all-purpose flour
• 1teaspoon fine sea salt, plus more for sprinkling
• 1teaspoon baking powder
• ½teaspoon freshly ground black pepper
• Safflower or other oil, for frying

Since I'm gluten-free, I use potato starch in place of the all purpose flour

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Comment by TychoCelchuuu at 19/12/2024 at 13:54 UTC

0 upvotes, 0 direct replies

Usually people will rinse the potatoes first before soaking, in which case you do lose the starch, but if you squeeze out the water after shredding, and let that water sit for a little while, all the starch will sink to the bottom. You can pour the water off and re-add the original starch. It's way fussier than just adding new starch, and potato starch is cheap, but I like to reuse the original starch just for the sake of being thrifty.