Hanukkah will be here before you know it, and I'm curious -- how do CHers prepare latkes for a large crowd? Do you make them ahead and reheat them? If so, how do you keep them until serving time? Frozen...? Refrigerated...? And how do you reheat them? A quick fry in (more) oil? In the oven? I'm asking because in my house, the latkes get eaten as soon as they leave the frying pan -- they rarely even make it to the table. I'd love to be able to make them in advance without sacrificing taste or texture, and without having them get dark and grease-laden. Any suggestions?