Beet-and-Potato Latkes with Thyme

1. 1

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

2. 2

   Add the eggs and mix well.

3. 3

   In a large nonstick skillet, heat 1 tablespoon of the canola oil until shimmering.

4. 4

   Spoon 1/2 cup of the beet mixture into the hot oil to make about 3 latkes; press lightly to flatten.

5. 5

   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.

6. 6

   Repeat with the remaining beet mixture and 2 tablespoons of oil.

7. 7

   Drain on paper towels and sprinkle with salt.

8. 8

   Serve with sour cream.

9. 9

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10. 10

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* Per serving · 4 servings · Values may vary.

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