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Beet-and-Potato Latkes with Thyme

© Fredrika Stjärne

Beet-and-Potato Latkes with Thyme


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

Slideshows: Latke Recipes


  1. 1 large baking potato (3/4 pound)—peeled, julienned on a mandoline and patted dry

  2. 2 medium beets (1/2 pound)—peeled, julienned on a mandoline and patted dry

  3. 1/4 cup all-purpose flour

  4. 1 tablespoon thyme leaves

  5. 1/2 teaspoon freshly ground pepper

  6. 1 teaspoon kosher salt, plus more for seasoning

  7. 2 large eggs, lightly beaten

  8. 1/4 cup canola oil

  9. Sour cream, for serving

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