I just made latkes using CI's method of nuking the shredded potatoes a bit, and the fresh out of the pan latkes were absolutely perfect. The ones held in the oven -225 degree convection oven on a baking rack until people went for seconds were..meh. Not exactly soggy, but dull. Is there a secret to holding latkes, or is this just one of those treats that the cook stays in the kitchen with people line up holding their plates?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)