can potato latkes be made ahead of time?
or do you have to fry them on the spot? I hate cooking the whole time I have guests over and would love to be able to fry the latkes the day before (or even that morning) and then just throw them in the oven when my guests come. Any tips/recipes for how to do this? Thanks!
My grandmother always made potato kugelettes in mini-muffin tins, which freeze well and re-heat nicely. You can make much bigger batches of kugelettes than latkes. Of course they're not the same as latkes, and part of the historical tradition of Hanukkah is to ingest grease in honor of the oil that lasted 8 days, so this alternative might not work for you in a festivity sense even if it does in a culinary sense.
My mom will bake up to a week before and freeze, then reheat in the oven at 350 degrees. Put the latkes on foil lined cookie sheets. They are ok, but not as good as fresh from the fry pan.
We usually fry them about half hour before our guests arrive and then put in a chaffing dish to keep them warm.