Food & Wine


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What's This?
Serving size 6
Total Time

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

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 ¼ cup all-purpose flour1 Tbsp thyme leaves½ tsp freshly ground pepper1 tsp kosher salt, plus more for seasoning 2 large eggs, lightly beaten¼ cup canola oil sour cream, for serving

Directions

  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 1/2 cup 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.

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Recipe Credit: Kay Chun
Image Credit: Fredrika Stjärne

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Tags: Appetizer, Kid-Friendly, Vegetarian, Potato, Beet, Egg, Hanukkah

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