NEW YORK (Press Release) — El Al Airlines will be providing potato pancakes (latkes) and jelly donuts (sufganiyot) to its passengers flying over the Chanukah holiday. It also has provided the recipes for those who want to make the holiday treats at home. The recipes are from Executive Chef Steven Weintraub of Borenstein Caterers (a subsidiary of EL AL).
Sufganiot:
1 cup warm water
All-purpose flour as necessary
1 cup sugar
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.
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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Preceding provided by El Al