The best oil for frying latkes, plus a recipe for delicious, crispy classic potato latkes

There are several factors to consider when choosing the best oil for frying latkes, including smoke point, flavour, cost, and health benefits. Choose the best oil for your fryer, then whip up a batch of crispy latkes with my classic recipe.

Ever wondered which is the best oil for frying latkes?

This question always seems to spark lively kitchen conversations! So I’ve considered several factors to help you choose the right cooking oil for frying your latkes.

I’ve also included a classic potato latke recipe so you can whip up a delicious batch of latkes in the oil of your choosing.

The importance of oil quality in cooking

Oil is not just a cooking medium – it is an integral part of the flavour and texture of your food. This is especially true when it comes to frying latkes, where the difference between low- and high-quality oil can be directly tasted.

The oil you choose can either accentuate the crispiness and enhance the traditional taste or leave your latkes soggy and unsatisfying.

There is an array of oils available, each with its own set of qualities. Some oils have a distinct flavour, which can add a unique twist to your latkes. Others are neutral, and do not interfere with the taste of the other ingredients.

It’s the smoke point, however, that you should pay special attention to when it comes to frying. The smoke point is the temperature at which oil starts to break down and smoke, which can produce harmful substances and negatively affect the food’s taste.

Ultimately, understanding the quality of the oil you use in your cooking is a must if you aim to fry up some delicious, crispy, traditional latkes.

How to choose the right oil for frying latkes

Choosing the right oil for frying latkes depends on several essential factors. Here are some of them:

1. Smoke Point
   The smoke point is the temperature at which an oil starts to smoke and break down. Some oils will decompose to produce harmful or bad-tasting chemicals.
   Frying latkes requires a high heat, so an oil with a high smoke point is essential. It will enable you to fry the latkes at a high temperature to create a crisp golden crust and delicious flavour.
   
2. Flavour of the oil
   The oil you choose can enhance or interfere with the flavour profile of your latkes. Personally, I think that the oil should have a neutral flavour so that the delicious taste of your latkes can shine through.
   However, some oils, such as avocado oil, have a distinct flavour which you may find adds a unique touch to your latkes.
   
3. Cost
   Some high-quality cooking oils can be expensive. Frying latkes requires quite a lot of oil, especially if you’re cooking for a large group. It’s important to consider your budget when deciding which oil to buy.
   
4. Health benefits
   Some oils are better for you than others. Oils high in unsaturated fats (monounsaturated and polyunsaturated fats) are typically healthier choices compared to oils high in saturated fats. However it is also important to consider how these oils behave when they are heated, as some health benefits may be lost or even reversed when the oils are used for frying.

The best oil for frying latkes depends on a balance of these factors, so we need to consider them all when making a choice.

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Health considerations when choosing oil for frying latkes

You may have heard about ‘healthy fats’ but what does that really mean? The health impact of fats and oils is highly dependent on their composition. There are three main factors to keep in mind:

Types of fat

Most oils contain three types of fat – saturated, polyunsaturated, and monounsaturated. Saturated fats are considered less healthy as they can increase LDL cholesterol levels, contributing to heart disease. Polyunsaturated and monounsaturated fats, on the other hand, can lower LDL cholesterol and are thus considered healthier choices. Saturated fats tend to be solid at room temperature, while unsaturated fats are softer or liquid in texture. Rapeseed (canola), sunflower and olive oils are all high in monounsaturated fats.

Omega Fatty Acids

Omega-3 and Omega-6 fatty acids are types of polyunsaturated fats. They are essential nutrients, which means that our body cannot produce them, and we must get them from our diet. Sunflower oil is a good source of omega-6 fatty acids, while rapeseed (canola) oil has a good balance of both omega-6 and omega-3. Olive oil also has both omega-3 and omega-6, but in lower amounts than sunflower or rapeseed oils.

Fat-soluble vitamins

The fat-soluble vitamins include vitamins A, D, E, and K. These vitamins play essential roles in many physiological processes such as vision, bone health, immune function, and blood coagulation.

Vitamin E is an antioxidant that protects your cells from damage and is essential for your immune system. Sunflower and rapeseed (canola) oils are both rich in Vitamin E. Rapeseed and olive oils are also a good source of vitamin K, essential for blood and bone health.

The best oils for frying latkes

As outlined above, when it comes to frying latkes, not all oils are created equal! Some are better suited for this task based on their smoke point, nutritional profile, and flavor contribution. The following are my top five oils which I consider the best for frying latkes:

Sunflower oil

Sunflower oil has a high smoke point, which makes it suitable for frying latkes and other foods. It is rich in Vitamin E and low in saturated fat, making it a healthy pick for your latke frying. Sunflower oil has a neutral flavour allowing the delicious fried potato taste of your latkes to shine through.

Rapeseed (canola) oil

Rapeseed or canola oil is also a popular choice for frying due to its high smoke point and neutral flavour. It allows the true taste of your latkes to shine through without contributing any extra aroma or taste. In addition, it has a good balance of monounsaturated and polyunsaturated fats, making it a healthier choice.

Peanut oil

Peanut (or groundnut) oil performs remarkably well under high heat conditions, thanks to its high smoke point, and is often used in restaurant kitchens. However it is unsuitable for those with a peanut allergy, so this must be taken into account when choosing.

Olive oil

When we think about Chanukah, of course olive oil is the one that springs to mind! While olive oil has a lower smoke point than the other oils on the list, it is still a viable choice for frying latkes. It imparts a distinct, delightful flavor and carries numerous health benefits.

Coconut oil

Refined coconut oil is a good choice for shallow frying, but not so good for deep frying, so depending on how you cook your latkes it may or may not be suitable. Refined coconut oil has a slight sweet flavour, but unrefined coconut oil has a strong coconut aroma and flavour and would not enhance your potato latkes at all!

Essentially, the best oil for frying latkes hinges on multiple factors including the smoke point, health benefits, and flavor. Consider what matters most to you in order to make the right choice.

How to choose an oil?!

Choosing the right oil for frying your latkes can significantly enhance the taste, texture, and health value of your dish.

The best oil for frying latkes is one that strikes a balance between taste, health benefits, cost, and of course, the perfect latke crispiness!

My preferred oil for frying latkes

Drumroll please! Having considered all of the information about different kinds of oil, I use a mixture of approximately ¾ sunflower oil and ¼ olive oil to fry my latkes.

The sunflower oil has a high smoke point and enables you to get lovely golden crispy latkes. Meanwhile the olive oil reminds us of the Chanukah miracle, as well as adding a delicious and subtle flavour to the finished latke.

Both of these oils contain healthy fats and are excellent choices for frying oils, as part of a well-balanced diet.

Re-using oil for frying latkes in multiple batches

Vegetable oils can be reused several times for frying before they need to be thrown away. If you want to save and reuse your frying oil, simply follow these steps:

1. Allow the oil to cool completely to room temperature.
2. Strain/filter the oil through a sieve lined with two sheets of kitchen paper. This will remove any bits of fried potato or other impurities in the oil. Throw away the paper and any residue after straining.
3. Carefully pour the filtered oil into a clean container. Do not mix used oil with unused oil.
4. Store in a cool, dark place for or the fridge for up to four weeks.
5. Reuse the oil for another batch of latkes when you’re ready!

You can reuse vegetable oil up to four times before it needs to be discarded. You may need to throw it away sooner if it shows signs of degradation such as darkening in colour, smelling ‘off’, or failing to bubble up when food is added to the hot oil.

Disposing of frying oil

Once your oil has reached the end of its life and can no longer be used for frying latkes – or anything else – it should be disposed of properly. DO NOT put oil down the sink, as it can block pipes and cause a general nuisance!

If you have a lot of used oil, your local recycling centre may have a collection especially for fats and oils. For smaller amounts, simply put the cold oil into a sealed container such as an old jar or tub, and dispose of it with your household waste.

You can also absorb the oil with paper towels, sawdust or newspaper, and add it to your compost or food waste bin.

A delicious potato latke recipe

Now that you’ve selected an oil for frying your potato latkes, you need a latke recipe! This is my tried and tested recipe, which my family enjoys every year on Chanukah (and at other times too!). To make a batch of latkes you will need:

• White potatoes
• Onions
• Eggs
• Self-raising flour – to create light and delicious latkes
• Salt and pepper to season

I usually make around 24 latkes per batch, which is more than enough for my small family to enjoy for two meals! However you can easily scale the recipe for a crowd by using the buttons on the recipe card below.

Cooked latkes can be stored in an airtight container in the fridge for 1-2 days, or the freezer for longer. They are best reheated in the oven – spread the latkes out on a baking tray lined with greaseproof paper and heat at 180°C (350°F) for 15-20 minutes until completely heated through. You can heat directly from frozen but they will of course take a few more minutes!

When to serve latkes, and what to eat with them

Latkes are traditionally eaten at Chanukah, when fried foods are consumed with gusto! They remind us of the miracle of the oil, which lasted for eight days instead of just one. They can be served for breakfast, lunch or dinner, or all three!

You don’t have to save them for Chanukah though – latkes taste just as good all year round! They are wonderful served with eggs and smoked salmon for a tasty brunch or lunch, or as part of the Full Jewish Breakfast. They make a great accompaniment to fried fish or veggie sausages, just add salad or coleslaw for an easy family dinner.

Classic (American) accompaniments for latkes include sour cream and applesauce (stewed apple).

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📖 Recipe

More delicious latke recipes

If you love latkes but would rather cook them all in one go in the oven, try these oven-fried potato latkes. All the latke goodness but without having to stand by the stove all evening!

You may also enjoy:

• Romanian noodle latkes
• Bubble and squeak latkes
• Waffled sweet potato latkes

You can read my ultimate guide to Chanukah foods here.

Frying latkes FAQs

1. Why is the smoke point of oil important for frying?
   The smoke point of oil is the temperature at which the oil starts to break down and smoke. This not only imparts a burnt taste to your food but also leads to the formation of harmful compounds. Therefore, oils with a high smoke point are ideal for frying latkes as they allow for high-temperature cooking without breaking down.
   
2. Can I use olive oil for frying latkes?
   Yes! Olive oil is traditionally associated with Chanukah and can be used for frying. However the smoke point of olive oil is relatively low, so you will need to be careful not to overheat it. Extra virgin olive oil can be used for low or medium-temperature frying, but you may get a better result by mixing olive oil with another oil such as sunflower or rapeseed (canola) when frying latkes.
   
3. Are latkes suitable for special diets?
   These latkes are naturally vegetarian, however they are not vegan because they contain eggs as a binder. They also contain some flour, but to make them gluten-free you can simply substitute your preferred self-raising gluten-free flour mix to make delicious latkes that are suitable for celiacs and those with a gluten intolerance.
   
4. Can latkes be prepared ahead of time?
   Yes! Prepare the latkes as above and allow to cool completely on absorbent paper. Pack into an airtight container and store in the fridge for a couple of days. Alternatively, interleave the cooked latkes with greaseproof paper and pack tightly into a container before freezing. They can be frozen for several weeks. To reheat, spread them out on a lined baking sheet and heat in the oven at 180°C (350°F) for around 15-20 minutes. Frozen latkes may take slightly longer. Check that your latkes are fully heated through before serving.