How can I keep grated potatoes from turning black? I know, ice water, but here's the problem: I have to mix up a batch of ingredients for latkes and bring the stuff into my daughter's school on Friday morning, at which point we will cook them in an electric skillet in the classroom (the teacher thinks pre-cooked latkes will get hopelessly soggy, and I think she's right). So if I grate everything, mix in the eggs and flour and all, and put it in a chilled bowl, cover with plastic wrap, and put ice packs on top, will the low temperature prevent the oxidation? I don't see how I can grate the potatoes and then bring them to school in an ice bath - there's really no good way to squeeze out the water in the classroom. Help! Why did I agree to this project? ;)
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I agree with making them ahead of time and crisping them in an oven - is there an oven anywhere in the school?
If this is to be more of a cooking demonstration, I'd either buy bags of shredded raw potatoes or find (or develop) a recipe using frozen thawed potato shreds. Then I'd put on my best Sandra Lee face and mix and everything in front of the students.
If this lesson is geared more towards the cultural aspect of latkes (and if it is, bravo!), make and cook the latkes on Thursday. Drain them briefly on paper towels, then allow them to cool completely on wire racks. (For optimum crispiness, don't allow them to cool completely on the paper towels.) Freeze them in single layers, and when they're solid, stack them and wrap the stacks in plastic.
When it's time to re-crisp them, heat the electric griddle to 350 if the latkes are 1/2" thick, or to 375 degrees if the latkes are thin. You most likely will not have to grease the griddle. As you flip and turn, explain why latkes are a tradition, making sure your voice conveys appropriate magic and awe as you tell of the miracle.