Gluten Free Cumin and Beet Latkes Recipe

Ingredients

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.

Directions

To make the latkes:

  1. 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.
  2. 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.
  3. 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.

Servings

Serves 20 (2-inch) latkes

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