Cumin-Scented Beet Latkes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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Mix and match: Pair these and the gingered carrot latkes with the celery relish and the apple salsa. 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 |
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.
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