If I'm deep-frying foods and want to hold batches of them so I can serve a large amount all at once, or even prepare a couple hours ahead, what's the best way to hold them until ready to serve?
Should I put them on wire racks above a drip pan, or should I place them on paper towels? Or even in a paper cone?
Should I keep them warm or should I let them cool and reheat them in a very hot oven (450F)?
Or does it depend on the type of food, its shape, or the batter?
What I'm looking for here is someone who's done some comparison testing between different methods of holding over deep-fried foods. Some example foods: garlic & pepper shrimp, tempura vegetables, latkes, felafel, and french fries.
Best Answer
The method I used in the past (which might not be the best way) is to lightly fry the food initially, drain it of all oils, and put it in the refridgerator until it is almost time to serve the large amount of food. Then you can finish deep frying the batches. The initial frying will dramatically reduce the time it takes to refry each batch. I found this was the best solution for myself as I was able to serve hot and (almost)fresh out of the deep fryer food to a large group of people at lot faster. I think the result is way better than if you had to store the fully deep fried food for 2 hours and had to reheat it up somehow.