Follow these steps for perfect results
baking potato
peeled, julienned and patted dry
beets
peeled, julienned and patted dry
all-purpose flour
thyme leaves
freshly ground pepper
kosher salt
eggs
lightly beaten
canola oil
sour cream
for serving
Peel and julienne the potato and beets using a mandoline. Pat dry.
In a large bowl, combine the potato, beets, flour, thyme, pepper, and salt.
Add the eggs and mix well to combine.
Heat 1 tablespoon of canola oil in a large nonstick skillet until shimmering.
Spoon three 1/2-cup mounds of the latke mixture into the skillet; 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 immediately with sour cream.
Expert advice for the best results
Make sure the potatoes and beets are well-drained to prevent soggy latkes.
Adjust seasoning to taste.
Serve immediately for the best texture.
Everything you need to know before you start
10 minutes
Latke mixture can be made ahead and stored in the refrigerator for up to 24 hours.
Serve latkes in a stack, garnished with a dollop of sour cream and a sprig of fresh thyme.
Serve as a side dish or appetizer.
Pair with a green salad.
The acidity cuts through the richness of the latkes.
Discover the story behind this recipe
Traditional Hanukkah dish
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