Cumin-Scented Beet Latkes

• 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
• Apple, Green Onion, and Jalapeno Salsa

1. Place beets in large bowl; press with paper towels to absorb any moisture.
2. In another large bowl, whisk flour and next 5 ingredients.
3. Mix in beets, then eggs.
4. Pour enough oil into large skillet to cover bottom; heat over medium heat.
5. Working in batches, drop beet mixture by 1/4 cupfuls into skillet; spread to 3 1/2-inch rounds.
6. Fry until golden, about 5 minutes per side.
7. Transfer latkes to baking sheet.
8. (Can be made 6 hours ahead.
9. Let stand at room temperature.
10. Rewarm in 350F oven until crisp, about 10 minutes.)
11. Serve latkes with relish and salsa.

peeled beets, flour, salt, ground cumin, ground coriander, baking powder, ground black pepper, eggs, canola oil, celery, apple

Taken from www.epicurious.com/recipes/food/views/cumin-scented-beet-latkes-231262 (may not work)