Pickled Beet and Potato Latkes with Salty Dill Sour Cream

Pickled Beet Latkes
Grate the potatoes into a large mixing bowl. I like to use the coarse side of a box grater but if you prefer your latkes less crispy and more cakey, then you'll want to grate finer.
Grate or cut your pickled beets into little match sticks. The jar of pickled beets I bought came pre-sliced, so grating wasn't an option. Thus, I sliced the slices into little beet batons with a paring knife. But if you can find whole pickled beets and grate them, that'll go a lot faster. Add to the mixing bowl with the potatoes.
Grate your onion on the finest side of the grater. Add your onion paste to the mixing bowl.
Crack your eggs into the mixing bowl, then add
Stir everything together until combined.
Now, start stirring in one tbsp of flour at a time, with the goal of making your latke batter wet but not soupy. If you've got a puddle of liquid in there, add another tbsp of flour. You might need more or less than four. Don't worry about getting this step exactly right – it's very hard to screw up latkes. But if you're familiar with pancake batter – that's the consistency you're shooting for.
Warm oil in a deep pan over medium heat. You're looking for about an inch of oil, or enough to cover each latke at least halfway. You can err on the side of less oil than you think you need to start – easier to add more while frying than it is to remove scalding hot oil.
Once the oil is hot, add the latke batter about a 1/4 cup at a time. I usually fry two or three at once this way, but if you'd like bigger latkes you can go for 1/2 cup (or more)!
Let them cook about 2-4 minutes on each side. This'll really come down to how hot your oil gets, and it'll probably get hotter and hotter the longer you fry. Your tell to flip a latke is when you see the outer edges starting to brown.
Remove the latkes to a paper-towel lined plate.
Salty Dill Sour Cream
Chop the dill.
Add to a bowl with sour cream and salt.
Whisk together until combined.
Enjoy!