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

Kay Chun
October 2013

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Credit: © Fredrika Stjärne

Recipe Summary test

total:
45 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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