I know I've seen suggestions here in the past for making latkes ahead and reheating them at serving time, but I can't seem to find those posts now. What do I need to do to prevent made-ahead latkes from turning dark and oil-laden? How should they be re-heated? Is this even doable? My problem with making latkes just before serving is that they never make it to the table; they get eaten as soon as they're cool enough to handle. Help!