Celebrate Hannukah With The Best Olive Oil In Your Cooking
Updated 15th December 2025
Hanukkah celebrations with family and friends are a wonderful time to enjoy traditional foods made with care. Latkes – crisp potato pancakes – are a holiday favourite, and choosing a high-quality extra virgin olive oil is a simple way to honour tradition while using a healthier fat for frying.
Extra virgin olive oil is naturally lower in saturated fat and rich in polyphenols, making it a thoughtful choice for seasonal cooking.
Key Points at a Glance
- Latkes are a traditional Hanukkah dish, symbolising the Festival of Lights.
- Cooking latkes with extra virgin olive oil offers a healthier alternative to saturated fats.
- EVOO is rich in monounsaturated fats and naturally occurring polyphenols.
- Shallow frying with olive oil creates crisp, golden latkes without heaviness.
- Using a high-quality extra virgin olive oil such as Morocco Gold enhances flavour and cooking performance.
Using a high-quality oil matters when shallow frying — learn more about cooking with extra virgin olive oil and how to get the best results at home.
Here is a simple, delicious recipe for you to try this holiday season!
Latkes With Extra Virgin Olive Oil
Ingredients
- Makes 12 to 16 latkes
- 1 pound potatoes
- ½ cup finely chopped onion
- 1 large egg, lightly beaten
- ½ teaspoon salt
- ½ to ¾ cup Morocco Gold extra virgin olive oil
- Accompaniments: sour cream and applesauce
Instructions
- Preheat oven to 250°F.
- Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
- Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
- Heat ÂĽ cup extra virgin olive oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.
- ·Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven, about 5 minutes. ·Grating the potatoes, soaking them briefly in water, and then squeezing out the liquid (as we've done here) keeps the batter from turning brown too quickly.
Why Olive Oil for Hanukkah Cooking?
Traditionally, foods fried in oil are eaten during Hanukkah to commemorate the miracle of the oil. Choosing extra virgin olive oil aligns naturally with this tradition while offering a more modern, health-conscious approach to festive cooking.
Extra virgin olive oil contains heart-friendly monounsaturated fats and natural antioxidants, making it well suited to shallow frying when kept at moderate temperatures.
Shallow-Frying Safety Tips (with Olive Oil)
- Choose the right pan
- Use a wide, heavy-bottomed skillet (cast iron or stainless steel) for even heat.
- High sides help reduce splatter.
- Oil depth & temperature
- Use about ¼ inch (½–¾ cm) of olive oil—enough to crisp without submerging.
- Heat oil over medium-medium high, aiming for ~350°F / 175°C.
- Test with a small bit of batter: it should sizzle immediately but not smoke.
- Prevent splatter
- Dry potatoes well (squeeze grated potatoes in a towel).
- Lower latkes into oil away from you, gently.
- Avoid overcrowding—this lowers oil temp and increases splashing.
- Stay attentive
- Never leave the pan unattended.
- Keep kids and pets away from the cooking area.
- Fire safety
- If oil smokes heavily, turn off heat immediately.
- Never add water to hot oil.
- Keep a lid or baking soda nearby in case of flare-ups.
- Draining
- Transfer cooked latkes to a wire rack or paper-towel-lined tray to prevent sogginess and oil pooling.
Serving Suggestions (Olive Oil–Friendly Pairings)
Olive oil gives latkes a savory, slightly fruity note, which pairs beautifully with both classic and modern toppings.
Classic (with a twist)
- Applesauce + a drizzle of honey
- Sour cream or crème fraîche with cracked black pepper
- Greek yogurt with lemon zest
Savory & Mediterranean-Inspired
- Labneh or thick yogurt, olive oil drizzle, and chopped herbs
- Smoked salmon, dill, and lemon
- Roasted garlic or caramelized onions
- Feta, parsley, and a squeeze of lemon
Fresh & Bright
- Tomato-cucumber salad (Israeli-style)
- Arugula or watercress salad with lemon vinaigrette
- Pickled red onions or capers for contrast
For a platter or crowd
- Serve latkes warm with 3–4 topping bowls so guests can mix and match.
- Garnish with fresh herbs (chives, parsley, dill) for colour and aroma.
Cooking for Hanukkah? Choose a premium extra virgin olive oil that delivers flavour, performance and tradition.
👉 Shop Morocco Gold Extra Virgin Olive Oil
FAQs
Can I fry latkes in extra virgin olive oil?
Yes. Extra virgin olive oil works well for shallow frying latkes when kept at a moderate temperature. It helps create crisp, golden edges while adding a subtle flavour. Avoid overheating the oil and fry in small batches for best results.
Does extra virgin olive oil make latkes greasy?
No. When used correctly, extra virgin olive oil produces latkes that are crisp rather than greasy. Using the right oil depth, maintaining the correct temperature and draining the latkes well after frying all help prevent excess oil absorption.
Is extra virgin olive oil a healthier choice for Hanukkah frying?
Extra virgin olive oil is lower in saturated fat than many traditional frying fats and contains naturally occurring antioxidants. Choosing EVOO for shallow frying can be a more health-conscious option when enjoyed as part of a balanced festive diet.
What toppings pair best with olive-oil-fried latkes?
Latkes cooked in olive oil pair well with both classic and modern toppings. Traditional options include applesauce or sour cream, while Mediterranean-inspired choices such as labneh, smoked salmon, herbs, lemon or lightly dressed salads complement the flavour of the olive oil beautifully.
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