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Cumin-Scented Beet Latkes

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Servings 15

Ingredients
  

  • 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

Instructions
 

  • 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.
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