Fresh beet latkes with cumin and coriander
Fresh beet latkes with cumin and coriander
Rating: (1 rated)
Recipe Yield: Total time: 45 minutes | Serves 6 (about 12 latkes)
Ingredients
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
Preparation

Step 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.

Step 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.

Step 3In 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.

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