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I'm hosting a Hanukkah party this year and want to avoid frying my own sofganiot (doughnuts).  Can anyone recommend an online retailer who makes killer doughnuts?  Doughnuts that the non-celiacs at the party will enjoy.

Anyone have any success in baking latkes?  Any tips for making them ahead and then still having them crispy and tasty when I serve them?

I made Israeli spinach latkes yesterday as part of a trial run using this recipe
http://www.food.com/recipe/israeli-spinach-fritters-15203

I used potato starch instead of flour and trebled the spices (very important as they are fairly bland without the heavy duty spicing). I baked them, on oiled parchment, in a hot oven (400F) for 20 min, flipped them and baked for another 20 min.

They were crispy on the outside and soft and delicious on the inside at lunch time.   I kept some aside so that we could test them when they were reheated.  The texture changed and they just weren't as good.  I microwaved them. will try baking next time I experiment.

Sherene
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