All questions
10 answers 1061 views
Open-uri20131229-9715-n6q6q8
added 8 months ago

Butter burns, use oil.

Default-small
added 8 months ago

Latkes are all about the oil

Dsc00859_2
added 8 months ago

Oil.

Stringio
Nancy Harmon Jenkins

Nancy is a food writer, historian, and author of many books, her most recent being The New Mediterranean Diet Cookbook. She also raises olives and makes oil in Tuscany, providing firsthand experience for her forthcoming book about olive oil.

added 8 months ago

The whole point of the celebration is the miracle of the oil--as in olive oil. So use extra-virgin olive oil. Anything else and they're just potato pancakes. Nothing special.

Img00019-20100929-0432_1_
added 8 months ago

Sephardic Jews traditionally fry their latkes in olive oil because Hanukkah occurs at the end of the olive-pressing season. Olive oil was treasured in Biblical times, so using it to fry latkes gives the dish a deeper significance. Ashkenazi Jews in Eastern Europe and immigrants to America typically fried their latkes in schmaltz, or rendered poultry fat, until more healthy oil alternatives were introduced. Some cooks still splurge and use schmaltz because it tastes so darned delectable. - Shiksa in the Kitchen

Image
added 8 months ago

So ... Why not use 50/50?
Oil is the traditional, but butter has so much to give. A mix of oil and butter will give the buttery flavor, with the flame-point of the oil. Best of both worlds

Stringio
added 8 months ago

Oil makes the best latkes especially if the potatoes have been grated coarse and drained well to get as much moisture out as possible. You latkes will fry to a rich golden color, be crisp on the outside and delicious on the inside.

Stringio
Liz
added 8 months ago

Peanut Oil with a touch of Olive Oil will give them the desired crispy exterior texture while allowing the cook thoroughly.

Dsc00859_2
added 8 months ago

Sorry, they're just not latkes if fried in butter. They're Rösti.