May We Recommend: Reheat Fried Food | The Jewish Week | Food & Wine

May We Recommend: Reheat Fried Food


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Latkes (Ronnie Fein)

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Chanukah is a fried food fest. Latkes, doughnuts, etc. So many goodies. It all tastes terrific fresh from the fryer. But the leftovers? They’re always greasy and heavy, a real comedown.

No worries. There are several ways to reheat fried food to crispy goodness.

First the don’t: DON’T use a microwave. It will make your latkes limper.

You can refry foods, but that’s messy and time consuming. Or, you can place them under a preheated broiler, about 4-6-inches from the coils, but you have to watch the food carefully because it can burn all too easily.

Schnitzel (Ronnie Fein)

Here’s what to do: remove the leftovers from the fridge about 30 minutes before reheating. Preheat the oven to 400 degrees (375 for convection oven). Place a baking pan (such as a cookie sheet) inside the oven to preheat for a few minutes. Remove the hot pan from the oven, place the food on the pan in a single layer. Don’t crowd the food. It’s better to leave some space between each item. If you have a wire rack that fits inside the baking pan, even better. When you preheat the pan, include the wire rack so that both are somewhat hot when you place the food on top.

Cook the food for several minutes, then, turn the pieces over to cook on the other side. Obviously time to crispiness depends on the food/size, etc. When the food looks hot and crispy, it’s done. Chicken parts may take anywhere from 12-18 minutes; latkes and chicken nuggets about 10 minutes.

Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at RonnieVFein.

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