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Subject: Potato Pancakes
Newsgroups: rec.food.cooking

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From: cjaugustyn[at]webtv.net (Charles Augustyn)
Date: Mon, 6 Mar 2000 18:13:50 -0500 (EST)
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Is there some secret ingredient that can be added to potato pancake
batter to keep it from discoloring??  Any help will  be appreciated.

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From: sportkite1[at]aol.com (Ellen)
Date: 07 Mar 2000 00:22:21 GMT
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If you're making potato pancakes from freshly shredded potatoes you'll probably
want to use them right away or let them sit in cold water until right before
you squeeze them dry and add the eggs, flour, salt, pepper and onions. Cook
them right away.

However, if you're making potato pancakes from either mashed or reconstituted
potatoes they'll hold fairly well for an hour or two without discoloration if
any. 

Commercially shredded potatoes are treated with an additive like citric acid (I
think) to keep them from discoloring.You can buy it in the canning section of
most supermarkets. Forget the name of it, but it works on great on
fruit/vegies. I can usually detect the flavor of the preservative, so I prefer
cooking my latkes (potato pancakes) right away.

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From: Doug Freyburger <dfreybur[at]colltech.com>
Date: Mon, 6 Mar 2000 16:36:43 -0800 
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> Is there some secret ingredient that can be added to potato pancake
> batter to keep it from discoloring??  Any help will  be appreciated.

Keep the batter covered to keep the air out.
Discoloration is caused by the oxygen in the
air.

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From: Lissa <meleigh[at]no_way.uclink.berkeley.edu>
Date: Mon, 06 Mar 2000 17:33:58 -0800
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> Is there some secret ingredient that can be added to potato pancake
> batter to keep it from discoloring??  Any help will  be appreciated.

Lemon juice keeps apples from discoloring.  I wonder if that would work
for latkes?  If they use citric acid commercially, it would make sense
...

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From: Alan Zelt <alzeltFINNFAN[at]worldnet.att.net>
Date: Tue, 07 Mar 2000 03:18:31 GMT
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> Is there some secret ingredient that can be added to potato pancake
> batter to keep it from discoloring??  Any help will  be appreciated.

If you are using a food processor to shred the potatoes and onions,
alternate the layers of potato and onion. Combining the two will keep
the spuds from turning black.

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From: Peter Aitken <peter[at]pgacon.com>
Date: Tue, 7 Mar 2000 11:21:15 -0500
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> Is there some secret ingredient that can be added to potato pancake
> batter to keep it from discoloring??  Any help will  be appreciated.

Yes but it is a secret so I cannot tell you.


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