freezing potatoe latkes
I noticed several weeks ago there was a thread about the best way to make, freeze and reheat latkes on this board. I am having a small chanukah party and would like to make some of the latkes in advance--could someone repost the information or make a link to the thread?
You know, they are really a snap to make fresh, and there's nothing to boost camaraderie and good cheer like the queue you'll have gathered around your stove to get them while they're piping hot. If you wanted to get a bunch of the work done in advance, you might follow poster Anne in Mpls's advice, and make all the batter in advance. Grate your potatoes and blanch them for 3 minutes in boiling water. Refresh them in cold water and drain well. Make the batter, and have extra matzoh meal on hand for if it gets too watery. You can start frying twenty minutes before your guests arrive, and the glorious aroma of hot grease will fill the air with celebration.