Cumin-Scented Beet Latkes Recipe

Cumin-Scented Beet Latkes Recipe

  • 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
  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.