Beet & Potato Latkes
2016-12-31 11:59:13
Yields 10
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
- 1 large baking potato
- 2 medium beets
- 1/4 cup flour
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon pepper
- 1 teaspoon kosher salt
- 2 eggs, lightly beaten
- 1/4 cup canola oil
- Sour cream, for serving
Instructions
- Peel the potato and julienne using a mandolin. Do the same fort the beets and transfer to a towel to squeeze out all water and moisture.
- In a large bowl, toss the potato and beets with the flour, thyme, pepper and salt. Add the eggs and mix until combined.
- In a large pan, heat 1 tablespoon of the canola oil. Using 1/4 cup, scoop mounds of latke mixture into pan and press lightly to flatten. Fry until browned, 7 minutes a side. Repeat with remaining oil and latke mixture. Transfer to paper-towel lined plate to drain excess oil.
- To serve top each with a teaspoon or so of sour cream and a pinch more of thyme.
Adapted from Food & Wine
Adapted from Food & Wine
SALT & PREPPY https://www.saltandpreppy.com/
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