5 Ways to Get the Latke-Frying Smell Out of Your House

No more oil smell!

Everyone loves eating latkes; some people don’t even mind frying the latkes; and almost everyone loathes that post-frying, oil-laden smell that permeates the house after the frying fest of Hanukkah. Here are five ways to help get the smell out!

1. Vinegar

Vinegar is like a miracle drug, er, ingredient. Use it to make a salad dressing, clean your oven, poach an egg, and help remove the smell of fried latkes, too. Leave a bowl of vinegar on the counter while you are frying to help prevent the smell of oil taking over your kitchen. Or boil a pot of water with 1 cup of vinegar after frying. You can even take it a step further by adding your favorite scents like orange peel, cinnamon sticks, rosemary sprigs, etc.

2. Get Some Air

Of course, December in many parts of the world may not be ideal for leaving your windows open for long periods of time. But if you open your window even before you get started frying, and also run your kitchen fan, it should lessen the smell of fried oil.

3. Isolate the Frying

Close the doors to your kitchen to isolate your frying space so that the oil smell doesn’t travel through the house. And make sure to close doors to other rooms, too, so that the smell of fried latkes and donuts doesn’t creep into your clothes and closets. Unless, of course, eau de fried potato is your preferred scent.

4. Light Some Candles

Find that scented candle someone gave you last Hanukkah and light it up. If you have an essential oil diffuser or incense, they’ll also work. Open the windows, light some candles, and you can even try some Febreeze on your couches or carpet to help neutralize the odor.

5. Get Outside! Literally.

OK, this tip is less about frying indoors, and more just to take your frying outside. If you have a burner on your grill, take your pan outside and fry your latkes without fear of that oily smell. If you don’t have a grill (or a burner on your grill), find an electric skillet, plug it in outside, and fry away.

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