Cumin-Scented Beet Latkes
['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 Jalapeño Salsa']
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 350°F oven until crisp, about 10 minutes.)
Serve latkes with relish and salsa.
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