Cumin-Scented Beet Latkes |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 15 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| 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) |
| Celery and Cilantro Relish (see recipe) | Apple, Green Onion, and Jalapeno Salsa (see recipe) | |
| 1 | Place beets in leage bowl; press with paper towels to absorb any moisture. In another large bowl, whisk flour and next 5 ingredients. Mix in beets, then eggs. |
| 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. |
| 3 | Serve latkes with relish and salsa. |