Beet-and-Potato Latkes with Thyme

By Dustin

These potato pancakes get a boost of flavor from sweet beets and thyme. They're delicious with sour cream.

Ingredients

• 1 large (3/4-pound) baking potato, peeled, julienned on a mandoline, and patted dry
• 2 medium (1/2 pound) beets, peeled, julienned on a mandoline, and patted dry
• 1/4 cup(s) all-purpose flour
• 1 tablespoon(s) thyme leaves
• 1/2 teaspoon(s) freshly ground pepper
• 1 teaspoon(s) kosher salt, plus more for seasoning
• 2 large eggs, lightly beaten
• 1/4 cup(s) canola oil
• Sour cream, for serving

Preparation

Step 1

In a large bowl, toss the potato and beets with the flour, thyme, pepper, and the 1 teaspoon of salt. Add the eggs and mix well.

In a large nonstick skillet, heat 1 tablespoon of the canola oil until shimmering. Spoon 1/2 cup of the beet mixture into the hot oil to make about 3 latkes; press lightly to flatten. Fry over moderate heat, turning once, and adding 1 tablespoon of oil, until the latkes are golden and crisp on both sides, about 15 minutes. Repeat with the remaining beet mixture and 2 tablespoons of oil. Drain on paper towels and sprinkle with salt. Serve with sour cream.