Beet-and-Potato Latkes with Thyme

• 1 large baking potato
• 2 medium beets
• 1/4 c. all-purpose flour
• 1 tbsp. thyme leaves
• 1/2 tsp. Freshly ground pepper
• 1 tsp. kosher salt
• 2 large eggs
• 1/4 c. canola oil
• sour cream

1. In a large bowl, toss the potato and beets with the flour, thyme, pepper, and the 1 teaspoon of salt.
2. Add the eggs and mix well.
3. In a large nonstick skillet, heat 1 tablespoon of the canola oil until shimmering.
4. Spoon 1/2 cup of the beet mixture into the hot oil to make about 3 latkes; press lightly to flatten.
5. 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.
6. Repeat with the remaining beet mixture and 2 tablespoons of oil.
7. Drain on paper towels and sprinkle with salt.
8. Serve with sour cream.
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baking potato, beets, allpurpose, thyme, freshly ground pepper, kosher salt, eggs, canola oil, sour cream

Taken from www.delish.com/recipefinder/beet-potato-latkes-thyme-recipe-fw1013 (may not work)