Cumin-Scented Beet LatkesPornchai Mittongtare
Mix and match: Pair these and the gingered carrot latkes with the celery relish and the apple salsa.
Recipe information
Yield
Makes about 15
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)
Preparation
Step 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.
Step 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.)
Step 3
Serve latkes with relish and salsa.
