Thank you everyone who responded to my post regarding making latkes ahead of time, they turned out great. I used the Mollie Katzen recipe and made the batter one night and two nights later I fried them up. I layed them out on paper towels then blotted them dry. Once they were cooled I put them side by side in a long alcan container lined with wax paper. I doubled the recipe so I ended up with a few layers so I put wax paper between the layers. I reheated them un defrosted on cookie sheets lined w/parchment paper. They weren't crispy likely newly made latkes but they were nice and firm and didn't become soggy at all. Which was a good trade off for me as they tasted very good. Thank you all for the good advice, my fellow Hanukkah dinner participants really enjoyed them as well.