I have a question about the recipe "Golden Panko Latkes with Sour Cream and Chives" from micki barzilay. Can these be made ahead of time? How would you store and reheat to retain the crunchy texture ont he outside?
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Monita is a Recipe Tester for Food52
I would let them cool completely and then store covered in fridge. To re-heat, place on cookie sheet, uncovered at 300 for about 15 min
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