Olive oil or canola? Experts settle the schnitzel frying debate

A surprising answer to the frying oil question comes from Dr. Louis Bashir and food engineer Matan Haber. The experts explain that olive oil, especially extra virgin, is more stable for home frying due to oleic acid and antioxidants. They also offer a practical tip: placing the schnitzel on a rack instead of paper towels to maintain crispiness.

Dr. Louis Bashir, head of the food science department at Tel-Hai College, and food engineer Matan Haber debunk a common myth in the Israeli kitchen: contrary to popular belief, olive oil is actually the preferred choice for frying schnitzels, not canola oil. In a video posted on Instagram, the experts explained that the frying process at high temperatures (up to 180°C) can cause lipid oxidation and the formation of harmful free radicals. However, olive oil, especially extra virgin, has a unique fat profile rich in oleic acid, as well as protective compounds like antioxidants, polyphenols, and vitamin E, which give it heat stability. The experts reassured that within the home temperature range (170-180°C), olive oil remains completely stable. Additionally, Haber offered a tip for maintaining schnitzel crispiness: place it on a rack rather than paper towels to allow oil and steam to escape freely.