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.