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Fresh beet latkes with cumin and coriander

Time 45 minutes
Yields Serves 6 (about 12 latkes)
Fresh beet latkes with cumin and coriander
(Michael Robinson Chavez / Los Angeles Times)
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.

Serve the latkes with sour cream or rich yogurt and snipped chives for garnish.

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