Recipe information
Yield
Makes about 15 Servings
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)
Need to make a substitution?
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. DO AHEAD 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.