December 10, 2020 MINNA Kitchen
Making Latkes with Sara
Each December, MINNA founder and creative director, Sara Berks, throws an epic latke party. It’s a night filled with marathon style cooking of 40 pounds of potatoes, long time friends meeting new ones, dancing to Robyn, and of course - a full house surrounding a table filled with crispy latkes and a bring-your-own-topping spread. While that clearly won’t be happening this year, we’re bringing you the 2020 version of Sara’s annual latke party with a quick recipe and a promise to continue finding new ways to come together.
By Lucille Corbit
Wash and grate the potatoes and onions into two separate bowls - a food processor speeds this process up a lot!
Use a tea towel (or cheesecloth) to squeeze the liquid out of the potatoes. Let the liquid sit in the bowl until you can separate out a starchy paste. Add the starch back into the potatoes! Discard the liquid. Squeeze the liquid out of the onions next, discard that liquid, and add onions to the potatoes.
Crack two eggs into the potato and onion mixture, and mix with your hands. Add in the 1/4 cup of rice flour. I'm gluten free so I prefer rice flour, but Matzah meal or wheat flour works well too! Mix all the ingredients together.
Using a cast iron skillet, pour enough olive oil or schmaltz onto the pan to make a 1/4 in. layer. Let it get hot. Hand make the potato mixture into small balls. Flatten, and then fry! After about two minutes, flip!
Let the latkes drain on a drying rack. Eat them as they come out! Top each with sour cream and lox, and enjoy!