A nice change from potato latkes.
6 c coarsely shredded (peeled) beets
6 T flour–white or whole grain
1 t salt, or to taste
1-1/2 t ground cumin
1 t ground coriander
3/4 t baking powder
1/4 t ground black pepper, or to taste
3 large eggs, lightly beaten
oil, for frying
salsa, relish, sour cream, chutney, etc. for serving
1. Line a colander with some paper towels. Put grated beets into colander. Put a layer of paper towels over the beets and press to absorb moisture. Alternatively, if you have a red kitchen towel or a kitchen towel you don’t mind turning red, put grated beets into towel and squeeze to remove moisture.
2. In a large bowl, combine flour, salt, cumin, coriander, baking powder, and pepper. Mix in beets, then eggs, and combine well.
3. Heat oil in a large skillet over medium heat. Drop 1/4 cupfuls of the beet mixture into skillet, Gently flatten. Don’t overcrowd the skillet. Fry about 5 minutes a side, until a nice crust has formed. Transfer to a baking sheet as the latkes are done and keep warm.
4. Serve with your favorite condiment(s). Sour cream is the most traditional, but experiment with others.