Somewhere in the realm of culinary myths and kitchen rumors is this gem: “Don’t fry latkes in olive oil.” Maybe it’s something you heard from a friend’s aunt or saw in a food blog comment section. Here’s the truth—you absolutely can.
St. Louis Jewish Light food columnist Margi Lenga Kahn says not only is it possible, but it’s also a great idea.
“Olive oil’s role in Hanukkah isn’t just symbolic,” Kahn wrote in 2023. “It’s flavorful, healthy and perfectly suited for frying.”
Kahn, whose recipes have been a go-to source for readers for decades, says it’s time to stop worrying about the smoke-point myth.
“The myth is that olive oil breaks down too quickly at high temperatures, making it unfit for frying,” Kahn said. “But home cooks rarely heat their oil to the levels you’d see in a deep fryer. Olive oil holds up just fine for latkes, especially at the moderate temperatures used for shallow frying.”
If you want to elevate your olive oil latke game, Kahn suggests using extra-virgin olive oil.
“It actually has a higher smoke point than other olive oils, so using it is easier, healthier and makes for an easier cleanup,” Kahn said. “Be sure, though, to save your best extra-virgin olive oils for drizzling or finishing. Two of my favorites are Partanna Sicilian Extra Virgin Olive Oil and Graza ‘Drizzle’ Extra Virgin Olive Oil.”
Tips for frying latkes with olive oil
Before pulling out the applesauce and sour cream, consider Kahn’s tips for crispy, golden latkes:
- Use extra-virgin olive oil for its depth of flavor and stability.
- Keep the temperature steady at 350–375 degrees to avoid burning.
- Be generous with the oil. Shallow frying requires enough to surround and crisp the latkes.
- Drain on paper towels to remove excess oil before serving.
Bringing it back to Hanukkah
Whether or not you celebrate Hanukkah, olive oil deserves its place in the kitchen. For Jewish families, the oil recalls the miracle of the menorah staying lit for eight days—a powerful symbol that pairs perfectly with a plate of golden latkes.
“Don’t stress about tradition vs. practicality. Fry your latkes in olive oil, watch them crisp to perfection and enjoy every bite,” Kahn said. “Good oil, good food and good company—that’s what it’s all about.”
