Q: I am planning on making zucchini quinoa fritters for an upcoming work potluck, but my only concern is how to keep them somewhat warm. I was thinking of stacking them in my crock pot on low with layers of parchment paper between them — would that work? Any other ideas?
Sent by Caitlin
Editor: Readers, do you have any advice for keeping food warm at a potluck?
Related: 15 Recipes for Holiday Potlucks
(Image: Emma Christensen)
A Real Dinner, Fast: 5 Favorite Types of Almost-No-Work Meals
How To Cook Tender, Chewy Wheat Berries on the Stovetop
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Straw Mat from The ...
Must-See Small Cool Homes: Week Two
Beth's Romantic & Retro Residence
I wouldn't even bother. In Europe, people are much more comfortable with eating food at room temperature.
i hosted an early thanksgiving potluck a few weeks back, and we just rotated dishes in and out of the oven after i'd gotten the turkey out. certain dishes can even get a quick nuke in the microwave without any harm (like mashed sweet potatoes).
Please re-think your plan. Potluck food is best if it's simple, easy to transport and doesn't require any equipment at all at the serving end. Why put yourself through the hassle?
I brought a side of Brussels Sprouts (with bacon and apples, Alton Brown recipe) to a staff potluck at work. Cooked it the night before and since I don't have a crock-pot, I used my rice cooker to re-warm the sprouts. For something like fritters, I have used an electric skillet as the bottom of a chafing dish before. Fill it with water, turn it on, place another pan in the skillet with the food that needs to stay warm.
I have a traveling case for a Pyrex 13x9 dish that has both a microwaveable and freezeable insert pack that goes with it. I've used the heat pack before and it keeps things nice and toasty.
Are the fritters good cold? Because if they're not, I would maybe rethink bringing them to a potluck. In my experience, fritters are best hot out of the oil/pan, and not that great afterwards (kind of like biscuits). Your fritters sound like they would be lovely at room temp with a creamy sauce, but I don't know for sure. I would maybe test them out just to be sure. Even with parchment paper, a crockpot with the lid on could capture steam/moisture and make the fritters soggy.
I disagree: your crock pot can work well. I suggest starting with room temp fritters, not hot; when you get there, crumple up a lg sheet of foil to put in the bottom of the pot to act as a rack and keep the bottom ones from burning, and then turn it on with the fritters in to heat up for an hour or so. If it does start getting steamy, put a clean towel across the top under the lid, but if you don't start with hot fritters, that should not happen.