- 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
- 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.
- 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.)
- Serve latkes with relish and salsa.