Getting to the Root of It

Posted by Kathryn @ 8:10 AM

Recently I haven't committed to writing and cooking as much as I would like. It is amazing how easy it is to get wrapped up in home improvement projects and work. In addition, I frequently feel constrained by what I receive in my CSA basket each week. If I don't cook with that food this week, then it will go bad and I will feel guilty for wasting such good produce. So after a few weeks of prodigious quantities of lettuce, carrots and beets hogging my refrigerator space and menu time, I decided to try something new.

After a bit of research I learned that beets, which I love, are generally relegated to salads or roasted dishes. I felt the need to break out of that rut and found the ideal recipe in Beet Latkes!

I love latkes, croquettes, fritters, pakoras, if the food is fried, I will probably give it a chance. Before you know it, I dragged out my food processor, peeled some beets and blitzed them. This recipe goes pretty quickly, but makes way too much food for 2 people. The flavor is excellent, but getting a nice crunch requires quite a bit of time in the pan.

Cumin-Scented Beet Latkes courtesy of Bon Appétit

Yield: Makes about 15
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

oil (for frying)

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.

I served with sour cream spiked with a bit of chopped cilantro. It was nice but I think the apple jalepeno salsa recipe recommended would bring really good kick to the dish. I am certainly planning on using this recipe as a platform. I think I am going to try mixing in some carrot or potato next time. Potato for crunch and Carrot because I think the color combo screams fall. So much fun!