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Cumin-Scented Beet Latkes

Name: Cumin-Scented Beet Latkes
Cuisine: jewish
Ingredients: 6 cups coarsely shredded peeled beets (about 6 medium); 6 tablespoons all purpose flour; 1 1/2 teaspoons salt; 1 1/2 teaspoons ground cumin; 3/4 teaspoon ground coriander; 3/4 teaspoon baking powder; 1/4 teaspoon ground black pepper; 3 large eggs, beaten to blend; Canola oil (for frying); Celery and Cilantro Relish; Apple, Green Onion, and Jalapeño Salsa

A small grocery run gets this on the table.

Ingredients

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directions

1.
Place beets in large bowl; press with paper towels to absorb any moisture. In another large bowl, whisk flour and next 5 ingredients. Mix in beets, then eggs.
2.
Pour enough oil into large skillet to cover bottom; heat over medium heat. Working in batches, drop beet mixture by 1/4 cupfuls into skillet; spread to 3 1/2-inch rounds. Fry until golden, about 5 minutes per side. Transfer latkes to baking sheet. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until crisp, about 10 minutes.)
3.
Serve latkes with relish and salsa.

Recipes sourced from Epicurious.com.

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