Grated potatoes question (i.e. latkes or hash browns)

[jamoehope]

Hello,

We've made latkes from scratch and would like to make hash browns also. My BF was complaining about having to remove the excess moisture from grated potatoes. It is a pain.

We discussed one possible alternative: using a potato ricer with a cheesecloth. Then I decided to come on here. Are there techniques to make removing the moisture easier? Any tips?

Thanks for any advice!
Jamie

 

[DaveSoMD]

The only way I know is to put the shredded potatoes in the middle a tea towel, gather up the corners and twist and squeeze until you wring out all the moisture.

 

[Andy M.]

If you want to try the ricer, I think it would work. That's how I get the water out of frozen spinach after I thaw it. I don't think you need a towel if you use a ricer.

 

[Alix]

Don't think you'd need a cheesecloth if you used the ricer. That sounds like an excellent tip, I might try that myself. Thanks!

 

[CharlieD]

Depending on how you grated the potato.

First, if you used the big hole greater then all you need is a colander, I'm assuming that is what you are talking about, since you are planning to make hash browns.
If, not then:
Second, if you used the small holes and using it for latkes you do not need to bother with removing the juice. It is a myth that the latkes will taste better, or that it would not work. All you need is an extra spoon of flour and everything will be fine.

 

[jamoehope]

Thank you for all the replies! I may try a ricer also since there seems to be a consensus on it.

 

[jamoehope]

I looked up potato ricers and found this website: Potato Ricer Reviews & Recommendations. Buy Online! . It lists uses for the potato ricer, and all of them good! Such as:

• "Use your Potato Ricer to make ‘restaurant quality’ creamed potatos or Croquettes.
• Make fruit purees, or coulis (ideal for freshly made baby food)
• Juice oranges and lemons quickly by hand (cut them into quarters first)
• Need a giant garlic press? – put the fine diskin your potato ricer and puree a large quantity of garlic in one go
• Make crispier fried vegetables and hash browns by squeezing the water out before frying. This technique is used when making Rosties
• Squeeze the water from cooked greens such as spinach when using as a filling in recipes like quiche, stuffed pasta, lasagne, crepes etc.
• Press liver or eggs through your potato ricer rather than chopping them
• Mash sweet potato, carrots, parsnip, turnips, yams, or anything else you fancy
• Make some traditional dished such as:Lefse (a dish from Norway), Spätzle (North German noodles) and Rosties (Swiss fried potatoes),
• Buying a new potato ricer? Give the kids your old one and let them play with Play Doh or Fimo -It makes great hair!"