When I bought zucchini at the store and shredded them for zuke cakes, I did all the squeezing of water manually, and it was a lot of work. But necessary, so that the cakes didn’t turn out super runny/watery. When I started to grow zukes and had more than I could use at a time, I learned an interesting tidbit. When I shred and froze them, and then thawed them to put into cakes or breads, there was no need for all that manual labor because the freezing broke down the cell walls, the water came out on its own, and I only needed to open the ziplock a smidge and tip out the liquid in the sink.
Hence my latke question. In order to avoid wringing the heck out of the potatoes, I imagine I could get the same result way easier by shredding them, freezing them, and then thawing them. What I’m curious about is whether anyone is already doing this, and whether they think it negatively affects the latke taste or texture. Inquiring minds want to know! And if I can save a bunch of cooks the work of the manual squeeze, I am happy to do so!!