Cumin-Scented Beet Latkes

Ingredients

• 6 tablespoons all purpose flour 
• 15 servings apples 
• 0.8 teaspoon double-acting baking powder 
• 6 cups coarsely beets shredded peeled ( 6 medium)
• 15 servings canola oil for frying
• 15 servings celery and cilantro relish 
• 3 large eggs beaten to blend
• 0.8 teaspoon ground coriander 
• 1.5 teaspoons ground cumin 
• 0.3 teaspoon ground pepper black
• 1.5 teaspoons salt 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• whisk

Directions

1. Place beets in large bowl; press with paper towels to absorb any moisture. In another large bowl, whisk flour and next 5 ingredients.
2. Mix in beets, then eggs.
3. 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.
4. Transfer latkes to baking sheet. (Can be made 6 hours ahead.
5. Let stand at room temperature. Rewarm in 350°F oven until crisp, about 10 minutes.)
6. Serve latkes with relish and salsa.