On 11/24/2013 3:10 PM, Nancy Young wrote:
> Seems to me that they are something you'd serve immediately,
> and it's the only way I've had them.
>
> With Thanksgiving and Hanukkah converging this year, I kind
> of thought maybe latke appetizers or as a side would be
> something different, but I'm certainly not going to show up
> expecting to use the stove.
>
> Do people sometimes make latkes ahead of time or is that just a
> goofy idea?
>
> nancy

I will make the "batter" ahead of time and cover it tightly with plastic
wrap so it doesn't darken.

We have a bunch of people here the Saturday night of Chanukah. I do a
brisket a day ahead of time, make the gravy the day of the party and
slice the cold brisket, which slices much, much better when cold. I
then put the brisket and gravy in my big electric roaster to get it and
keep it hot.

I have two electric skillets and I don't start frying latkes until the
guests have arrived, had their little snacks and their first glass of
wine. I fry them, drain them on paper towels a little while and put
them on a serving plate.

I have had them reheated in an oven and they are not as good as fresh
from the peanut oil.

Happy Chanukah and happy Thanksgiving, or, as my niece says, happy
Thanksgivikah.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com