Gluten Free Cumin-Scented Beet and Zucchini Latkes with Curried Yogurt Sauce



Yield: 20 (2-inch) latkes


1 pound beets, peeled and cut into 1-inch chunks

¾ pound zucchini, cut into 1-inch chunks

2 small onions, peeled and roughly chopped

3 large eggs, beaten

6 tablespoons arrowroot starch

2 teaspoons ground cumin

1 ½ teaspoons ground coriander

1 ½ teaspoons salt

¼ teaspoon freshly ground black pepper Canola oil, for frying

Curried Yogurt Sauce

6 ounces plain nonfat Greek yogurt or non-dairy yogurt of choice*

2 teaspoons yellow curry powder

1-2 teaspoons agave syrup or honey* Kosher salt, to taste Minced scallions, for garnish

*Almond Breeze plain almond yogurt was my non-dairy yogurt of choice, but be aware that it is already sweetened so I did not need the additional honey or agave. Check to see whether your yogurt is sweetened and only add sweetener to taste, if needed.


These intensely magenta-colored latkes with creamy yellow sauce boast visual appeal and pack just as much punch inside as they do on the outside. Although the beet color dominates the finished product, there is no mistaking the presence of grated zucchini in these latkes. The crispy explosion of the cumin, beets, and zucchini combined with the cold, refreshing, spicy yogurt makes for a beautiful marriage.


To make the latkes:
Grate the beets, zucchini, and onions using the shredding attachment on a food processor and pile the shreds on top of a clean dishtowel. Squeeze out as much liquid as you can, then pour into a large bowl. Add the eggs, arrowroot, cumin, coriander, salt, and pepper. Mix well.

Add about ½ inch oil to a wide, deep skillet or Dutch oven and warm over medium-high heat. When the oil is hot, gently drop the squash mixture by scant ¼-cupfuls into the oil. Let cook for about 10-20 seconds, then gently flatten just a bit with a spatula.

Cook for about 3 minutes, or until browned. Carefully flip the latkes and continue cooking until the opposite side is browned. Transfer to paper towels to drain. Repeat with remaining beet mixture. (If a lot of liquid begins to accumulate in the bowl, drain the beet mixture again in a sieve before proceeding.) Serve immediately, or transfer to a baking sheet and keep in a warm oven until ready to serve.

To make the yogurt sauce:
Combine all ingredients in a small bowl and whisk until evenly combined.


Written by Cara Lyons

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