Serious Eats: Talk
latkes for a crowd
15 people. 75ish latkes. (last year I thought 3-4 per person and we ran out early)
What's the best way to make them so that I'm not standing over the stove the whole time, and they are eating them faster than I can cook them? My mom says fry in advance, freeze, and bake day of. Is that blasphemy?