Ingredients
-
3
-
1 1/2
-
1 1/2
-
1/2
-
2
-
1/4
-
1
-
4
-
1/2
-
3/4
-
-
-
-
-
Directions
Fresh Beet Latkes With Cumin and Coriander,Who says latkes have to be made with potatoes? OMG, these are outrageously good! Serve as a side for roast poultry or on their own, in their glory, with sour cream & minced chives. From Food & Drink – a weekly guide to enjoying eating from the Tribune.,Who says latkes have to be made with potatoes? OMG, these are outrageously good! Serve as a side for roast poultry or on their own, in their glory, with sour cream & minced chives. From Food & Drink – a weekly guide to enjoying eating from the Tribune.
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Steps
|
1
Done
|
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
Done
|
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
Done
|
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. |
