Does Your Sufganiot Soar Above the Rest?

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Don’t have a good latke recipe yet? You’re in luck. Israel’s national airline El Al has released recipes for the in-flight Hanukah treats that will be served to thousands of El Al passengers traveling to and from the USA during the eight-night festival of lights, beginning Friday. I don’t know about you, but when I think about dishes I’d like to replicate at home, I think airline food. Dine like the Maccabees if they flew first class! No pre-flight interview required. 

El Al’s Sufganiot:  

1 cup warm water                                      

All-purpose flour as necessary

1 cup sugar to give dough a bread-roll consistency

4 oz. melted shortening (not too hot)            

1 dozen. whole eggs                 

24 oz. raspberry jam

2 Tbs. baking powder                 

1 cup sugar

1/4 cup cinnamon

 

Combine yeast, water, sugar, shortening, eggs, baking powder and flour.  Roll into donut hole-size balls. Set over warm stove and allow to rise to double in size.  Fry donuts in hot oil until golden brown.  Remove from grease and cool partially on wire rack.  Fill with raspberry jam using a spiked pastry bag.  Roll donuts in cinnamon-sugar.  Cool at room temperature.  Makes about 3 ½ dozen. 

El Al’s Latkes:

5 raw, peeled, shredded Idaho potatoes

1/4 tsp. baking powder

1 diced small spanish onion 

1/2 tsp. kosher salt

1/2 diced red pepper  

1/8  tsp. ground white pepper

1/4 cup flour  

1 cup canola oil 

1 egg (beaten) 

Sauté onions and red pepper in 2 Tbs. in oil.  Add shredded potatoes; quickly sauté and blend.  Remove from heat and add flour, egg, baking powder, salt and pepper.  Blend well.  Heat skillet and add remainder of oil.  Drop a ¼ cup of mixture in a skillet.  Form round pancakes and fry until golden brown on each side.  Makes about 2 dozen.

 

 

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Suter oversees all dining and food coverage in Los Angeles. In May 2012, Suter took home a James Beard Award, the first ever awarded for food coverage in a general-interest publication. She has lent her culinary know-how to national publications including Saveur and Conde Nast Traveler, has appeared on a number of television and radio programs including Fox’s Hell’s Kitchen and Top Chef Masters, and is a regular guest on KCRW’s Good Food. She began her career as an Associate Editor at the music magazine Filter and later served as Editor-In-Chief of the alternative weekly newspaper L.A. Alternative.