Mix and match: Pair these and the gingered carrot latkes with the celery relish and the apple salsa. Ingredients
6 cups coarsely shredded peeled beets (about 6 medium) 6 tablespoons all purpose flour 1 1/2 teaspoons salt 1 1/2 teaspoons ground cumin 3/4 teaspoon ground coriander 3/4 teaspoon baking powder 1/4 teaspoon ground black pepper 3 large eggs, beaten to blend
Canola oil (for frying)
Celery and Cilantro Relish
Apple, Green Onion, and Jalapeo Salsa
Preparation
Place beets in large bowl; press with paper towels to absorb any moisture. In another large bowl, whisk flour and next 5 ingredients. Mix in beets, then eggs.
Pour enough oil into large skillet to cover bottom; heat over medium heat. Working in batches, drop beet mixture by 1/4 cupfuls into skillet; spread to 3 1/2-inch rounds. Fry until golden, about 5 minutes per side. Transfer latkes to baking sheet. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350F oven until crisp, about 10 minutes.)
Serve latkes with relish and salsa.
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