Cumin-Scented Beet Latkes

From the kitchen of Carly

Crispy beet latkes perfumed with cumin and coriander, golden on the outside and tender within. These aren't your grandmother's potato version. Serve with bright celery and cilantro relish for a side dish that steals the show.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 16 cups coarsely shredded peeled beets (about 6 medium)
  • 16 tablespoons all purpose flour
  • 11 1/2 teaspoons salt
  • 11 1/2 teaspoons ground cumin
  • 13/4 teaspoon ground coriander
  • 13/4 teaspoon baking powder
  • 11/4 teaspoon ground black pepper
  • 13 large eggs, beaten to blend
  • 1Canola oil (for frying)
  • 1Celery and Cilantro Relish
  • 1Apple
  • 1Green Onion
  • 1and Jalapeño Salsa

Instructions

  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.