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Old 01-15-2009, 02:28 PM   #21
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P.S. Couple of things, flour or matzo mail is a personal preference, I like the flour, because back in Ukraine matzo was a prize posation and was only available during Pesah, maybe a few month after and nobody would waist it on latkes. After all thare are better things that could be made with that. Also oil, I hate the smell of fried canola oil, it smells like fish oil, if you are a child of the 60-s then you know what I'm talikng about, brrrrrrr. Corn oil, or sunflour oil is my choice.
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Old 01-15-2009, 02:30 PM   #22
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Can you use already cooked potatoes (liked baked) and then shred them?
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Old 01-15-2009, 07:33 PM   #23
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My Hungarian grandma use to take leftover mashed potatoes add a couple egg yolks, beat the whites separately, fold them in, season (if needed) and fry but we never called those potato pancakes latkes. Latkes were always made with raw potatoes/
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Old 01-16-2009, 08:36 AM   #24
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I have just eaten my latkes. They were great, but I used too little salt, and way too much oil when frying....
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Old 01-16-2009, 11:15 AM   #25
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Quote:
Originally Posted by PieSusan View Post
Grating them on a box grate was always my job when I was a little girl.
Mine too! That's why I don't make them anymore.
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Old 01-16-2009, 12:24 PM   #26
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Originally Posted by Fisher's Mom View Post
My best tip is to squeeze as much moisture out of the shredded potatoes as possible. Aside from that, they are fairly easy to make.
Yup, I put my shredded potatoes in a salad spinner and that works ver well.
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Old 01-16-2009, 04:08 PM   #27
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Yup, I put my shredded potatoes in a salad spinner and that works ver well.
Oh, wow, what a great tip! I would never have thought of it. I will definitely try this next time. Thanks!
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