Beet-and-Potato Latkes with Thyme

Name: Beet-and-Potato Latkes with Thyme
Total time: 45 min
Ingredients: 1 large baking potato (3/4 pound)—peeled, julienned on a mandoline and patted dry; 2 medium beets (1/2 pound)—peeled, julienned on a mandoline and patted dry; 1/4 cup all-purpose flour; 1 tablespoon thyme leaves; 1/2 teaspoon freshly ground pepper; 1 teaspoon kosher salt, plus more for seasoning; 2 large eggs, lightly beaten; 1/4 cup canola oil; Sour cream, for serving

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Total: 45 minutes

Servings: 6

Cost: $5.20 /serving

Author : Kay Chun

Ingredients

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1 large baking potato (3/4 pound)—peeled, julienned on a mandoline and patted dry2 medium beets (1/2 pound)—peeled, julienned on a mandoline and patted dry1/4 cup all-purpose flour1 tablespoon thyme leaves1/2 teaspoon freshly ground pepper1 teaspoon kosher salt, plus more for seasoning2 large eggs, lightly beaten1/4 cup canola oilSour cream, for serving

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Instructions

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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.

Step 2

In a large nonstick skillet, heat 1 tablespoon of the canola oil until shimmering. Spoon three 1/2-cup mounds of the latke mixture; 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.