Fresh Beet Latkes With Cumin and Coriander

1. 1

   Rinse, trim and peel beets, and then shred them on the coarse side of a grater to yield about 8 cups.

2. 2

   Place the beets in a strainer or colander set over a bowl, and let stand 10 minutes to drain.

3. 3

   Press the beets with a towel to remove any excess moisture, then place in a medium bowl.

4. 4

   Stir the cumin, coriander, parsley (or cilantro), salt, black pepper and baking powder into the beets, using a wooden spoon.

5. 5

   Stir in the eggs, then the flour, and mix well to combine.

6. 6

   In a large frying pan, heat 5 to 6 tablespoons oil over medium heat until hot.

7. 7

   For each latke, drop one-third cup of the beet mixture into the pan, flattening slightly with a spoon.

8. 8

   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.

9. 9

   Transfer the latkes to a paper towel-lined plate to drain.

10. 10

    Repeat until all of the latkes are cooked, adding additional oil as necessary for frying.

11. 11

    Serve warm.

* Per serving · 4 servings · Values may vary.