Latkes - Do you drain the excess liquid?
I don't even know how to drain the liquid from the grated potatoes. I've tried wrapping the grated potatoes in a dish towel and squeezing, but I'm not convinced that really helps. And I end up with lots of dirty, smelly towels. Can you simply let the liquid drain out in a strainer? Should the extra onion liquid be drained, too? Also, I sort of remember that my Bubbie used to drain the liquid into another bowl, discard the liquid, and put the potato starch (which settled to the bottom of the bowl) back in with the grated potatoes.
What does everyone else do with their grated potatoes? And what kind of oil do you use for frying?
You absolutely drain the liquid. I take a large spoon and press through a colander. I use Canola oil for frying (try to keep it healthy!) lol. My baba use to use safflower oil. I pour off the potatoe starch that settles.
You could also make a potatoe kugel with the grated potatoe latke mix if you want. Heat up a pyrex until piping. Pur some canola oil in on bottom and put back in ove, When sizzling, pour the latke batter in. It is awesome and much easier than frying all the latkes.
I parboil the potatoes before grating--eliminates the need for getting rid of liquid, prevents the batter from turning a most unappetizing shade of grey, and also prevents that slightly undercooked taste I recall in latkes of yore. Here's a link to the recipe I use: http://www.recipezaar.com/15257
I made a neat 10" potato pancake the other night with just two large idahos. I grated the pots onto a couple of paper towels. When both pots were done I folded up the towels like a beggar's purse and squeezed. Lots of water out. Then I placed in a strainer and used a soup spoon to get the rest out.
Worked great. When I placed in the pan with the oil, not splatters.
To nswer OP question, ABSOLUTELY get rid of the liquid, or else you will get snap crackle and pop when you fry.