Best way to hold deep-fried foods?
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.