Cumin-Scented Beet Latkes
- 6 cups beets (peeled and coarsely grated)
- 6 tblsp all-purpose flour
- 1 ½ tsp kosher salt
- 1 ½ tsp ground cumin
- ¾ tsp ground coriander
- ¾ tsp baking powder
- ¼ tsp ground black pepper
- 3 large eggs (beaten to blend)
- Canola oil for frying
- 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 cups into skillet; spread to 3 1/2-inch rounds. Fry until golden, about 5 minutes per side. Transfer latkes to baking sheet.
- DO AHEAD 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.