Fresh Beet Latkes With Cumin And Coriander

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 3 lbs beets
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/2 cup italian parsley, chopped or 1/2 cup cilantro
• 2 teaspoons salt
• 1/4 teaspoon black pepper, freshly ground
• 1 teaspoon baking powder
• 4 eggs, lightly beaten
• 1/2 cup flour
• 3/4 cup olive oil, for frying

Recipe

• 1 rinse, trim and peel beets, and then shred them on the coarse side of a grater to yield about 8 cups. place the beets in a strainer or colander set over a bowl, and let stand 10 minutes to drain. press the beets with a towel to remove any excess moisture, then place in a medium bowl.
• 2 stir the cumin, coriander, parsley (or cilantro), salt, black pepper and baking powder into the beets, using a wooden spoon. stir in the eggs, then the flour, and mix well to combine.
• 3 in a large frying pan, heat 5 to 6 tablespoons oil over medium heat until hot. for each latke, drop one-third cup of the beet mixture into the pan, flattening slightly with a spoon. fry 4 to 5 latkes at a time, about 4 to 5 minutes on each side until deep red throughout and just lightly browned on the outside. transfer the latkes to a paper towel-lined plate to drain. repeat until all of the latkes are cooked, adding additional oil as necessary for frying. serve warm.