Cumin-Scented Beet Latkes
Crispy, vibrant latkes made with shredded beets and aromatic spices like cumin and coriander. These colorful pancakes are served with refreshing celery-cilantro relish and a spicy jalapeño salsa for a delicious twist on traditional latkes.
Ingredients
- •6 cups coarsely shredded peeled beets
- •6 tablespoons all purpose flour
- •1½ teaspoons salt
- •1½ teaspoons ground cumin
- •¾ teaspoon ground coriander
- •¾ teaspoon baking powder
- •¼ teaspoon ground black pepper
- •3 large eggs
- •1 cup Canola oil
- •1 serving Celery and Cilantro Relish
- •1 whole Apple
- •2 whole Green Onion
- •1 serving Jalapeño Salsa
Cooking Instructions
- 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.
10 min
- 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.)
30 min
- 3.
Serve latkes with relish and salsa.
5 min
