Andy Goldfarb and his family are back—just in time for Hanukkah!
Andy launched his terrific website Breaking Matzo last spring for Passover. (To read more about the launch of Breaking Matzo and my interview with Andy, check out my post from last Spring here.)
Andy created the site as an online resource to help make the Jewish holidays “magical, meaningful and memorable” for everyone. Andy loves the magic of sharing holidays and life events with his children and wanted to share that “magic” with all of us. In Andy’s house, the holidays are a family affair with multiple generations getting involved in the planning, cooking and celebrating.
Breaking Matzo is organized into three easy-to-navigate sections: Food, Fun, and Philosophy. For Hanukkah, we learn all the basics. From answers to such questions as “Why We Light the Menorah” to recipes and video cooking tutorials to crafts—you can count on Breaking Matzo to get you through the holiday.
Check out the Breaking Matzo website and be sure to tell all your family and friends—this really is the definitive resource for Hanukkah.
Apple-Cinnamon Dessert Latkes
Courtesy of Andy Goldfarb and Breaking Matzo
5 apples, peeled, cored & grated or spiral cut
2 eggs, lightly beaten
1/2 cup flour
1 tbsp sugar
2 tbsp arrowroot flour (helps absorb some of moisture from apples)
1 tbsp cinnamon
vegetable or canola oil for frying
confectioners sugar for dusting
Peel and core apples. Process in food processor with grating blade, grate by hand with box grater or make thin spirals with a spiralizer.
In large mixing bowl, beats eggs and add grated apple and rest of ingredients. Add more arrowroot flour if mixture seems too wet.
Form 3” patties with your hands.
Heat 2-3 tbsp of oil on medium heat in sauté pan.
Place patties down directly from your spatula carefully in hot oil and let cook for 3-4 minutes on one side until you can see a little brown peaking out from underneath. It might seem like they are not going to hold together but they will. You may need to just nudge them with your spatula a little.
Carefully flip latkes away from your face and cook for another 3-4 minutes.
Remove latkes from pan and place on paper towel lined plate to remove excess oil. Keep warm in oven on lowest setting until all latkes cooked.
Serve with sour cream and apple sauce. Sprinkle confectioners sugar on top.
Make ahead tip: You can freeze your latkes after you’ve cooked them. Place them in a single layer on a parchment lined pan and freeze then put in a zip-top bag. When ready to reheat, take directly from freezer and place on cookie sheet in 350 degree oven for 15-20 minutes. Turn them over once to prevent burning.
Thank you Andy and Breaking Matzo for letting me use the photos for this post, for the yummy latke recipe, and for enlightening us with your holiday magic.