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?
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