Recipe: Fresh beet latkes with cumin and coriander
OFFBEAT: Who says latkes have to be made with potatoes? These are made with beets. (Michael Robinson Chavez, Los Angeles Times / December 5, 2013)
Servings: 6 (about 12 latkes)
Note: Serve the latkes with sour cream or rich yogurt and snipped chives for garnish.
3 pounds beets
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander seed
1/2 cup chopped Italian parsley or cilantro
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 teaspoon baking powder
4 eggs, lightly beaten
1/2 cup flour
1/2 to 3/4 cup olive oil, for frying
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.
Each of 6 servings: 318 calories; 8 grams protein; 24 grams carbohydrates; 6 grams fiber; 22 grams fat; 4 grams saturated fat; 142 mg. cholesterol; 1,026 mg. sodium.