For generations, making latkes (potato pancakes) has been a kitchen battle waged against excess moisture. The traditional method demands relentless squeezing of grated potatoes and onions – a painful, knuckle-busting process that many dread. But what if there was a simple shortcut? There is.
The Problem with Traditional Latkes
Latkes fall apart when they’re too wet. Excess moisture prevents proper browning and creates soggy, broken pancakes. The standard fix? Squeeze until your hands ache, or construct elaborate straining systems. This approach works, but it’s far from efficient.
The Pantry-Ingredient Hack
The solution lies in a surprising ingredient: potato starch. Instead of agonizing over maximum moisture removal, simply squeeze the grated potato and onion mixture enough to get it mostly dry, then add a small amount of potato starch. The starch will bind the remaining moisture, resulting in crisper, more structurally sound latkes.
How It Works: The Science of Starch
Potato starch acts as a thickening agent, absorbing water and providing additional binding. This is the same trick used by some chefs who reclaim the starch left behind in the drained potato liquid and add it back into the mix. Using pre-existing pantry starch streamlines the process. Cornstarch can work in a pinch, but potato starch delivers the best result.
The Fine Line: Avoiding Gummy Latkes
The trick isn’t about eliminating squeezing altogether; it’s about minimizing it. Adding too much starch results in dense, gummy pancakes. A light hand is key. Start with a small sprinkle, mix well, and add more only if needed. The goal is to supplement your squeezing, not replace it entirely.
This method won’t produce the absolute best latkes ever made, but it delivers more than good enough results when energy is low. It’s a pragmatic solution for the cook who prioritizes efficiency over perfection – and sometimes, that’s all that matters.
