It’s the week of frying while we celebrate the miracle of the oil lasting eight nights, instead of just one. That’s how the story goes, right?
And if you are getting into the spirit of enjoying some fried foods, you might be wondering which oils are best to use. While your extra virgin olive oil might be great the rest of the year, let it sit this week out. Here are a few other oils to consider.
- Coconut Oil – If you are trying to be healthy, or keeping a paleo-style diet, then coconut oil is for you. Coconut oil gets extra points for health benefits as well as a high smoke point, which is important for frying both latkes and sufganiyot. Caution: some coconut oils may leave a (surprise surprise) slight coconut taste, so experts recommend trying a few brands before frying up latkes for 100 people.
- Peanut Oil – If you care more about flavor than health, peanut oil might be for you. Similar to coconut oil, it has a high smoke point but does not impart the same health benefits. For donuts it can lend a complimentary nutty flavor to the sweetness of your fried treats.
- Safflower Oil – Safflower oil is very light and imparts almost no taste to the foods you are frying. But like peanut oil, doesn’t do anything for your health.
- Red Palm Oil – Red palm oil one of the latest “superfoods” and is said to be both neutral in flavor and have major health benefits when consumed daily. In fact Dr. Oz. says that the oil of the red palm fruit is regarded as sacred healing food by ancient civilizations. However, others warn that the production of red palm oil plays a role in rainforest depletion and the habitat destruction of orangutans.
- Vegetable Oil – Personally I stick to vegetable or canola oil for the simple fact that I almost always have it on hand, it does not impart any flavor to fried foods and it gets the job done. But it does not have the same health benefits as coconut oil or palm oil.