The right oil makes golden, savory latkes or oily, rancid ones. Schmaltz, or rendered chicken fat, is traditionally used to make latkes. Many experts recommend canola, peanut, and olive oils. Here’s what Jewish chefs recommend:
Option 1: Canola Oil
A recent price spike caused by the war in Ukraine has made this traditionally affordable oil more expensive. Despite being a vegetable oil, canola isn’t the same thing. In a pinch, you can substitute vegetable oil (typically a blend of soybean, corn, safflower, or other oils) for canola since both have high smoke points.
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Agi’s Counter owner Jeremy Salamon uses canola oil most often. Salamon said her mother and grandmother used that. It lasts longer with a higher smoke point. Canola is safe, but schmaltz tastes better.”
She uses canola at Deli and Bakery in Sunset Valley, Texas. “My latkes were fried in canola oil. The latkes are crispy, light, and soft. A latke can be cooked through in canola oil.” Canola oil is reusable. Using a fine mesh sieve, remove any food pieces in the oil, store them at room temperature, and use them one to two more times. Strain out any potato bits.
Option 2: Peanut Oil
Chef David Benstock of the restaurant Il Ritorno in St. Petersburg, Florida, said refined peanut oils are bleached and deodorized to remove allergens and usually have a neutral flavor. This may be due to its use in restaurants and fast-food joints.
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Andrew Dana said, “Winner winner (shmaltz?) chicken dinner! Peanut oil is my favorite. It holds up to super high temperatures when I fry latkes. As a result, my latkes are super crispy without an overpowering oil taste.”
Peanut oil comes second for those with nut allergies because of its light, crisp texture. Raileanu says, “peanut oil is the hippest cooking oil these days. Deep-fried latkes have the perfect texture.”