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Cumin-Scented Beet and Zucchini Latkes with Curried Yogurt Sauce


5 from 1 vote
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Cumin-Scented Beet and Zucchini Latkes with Curried Yogurt Sauce

Course: Side Dish
Cuisine: American
Servings: 20 servings
Calories: 44kcal
Author: Gluten Free & More



  • 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 yogurtnon-dairy yogurt of choice , This was my 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:

  • 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.


Nutrition Facts
Cumin-Scented Beet and Zucchini Latkes with Curried Yogurt Sauce
Amount Per Serving
Calories 44 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Cholesterol 25mg8%
Sodium 207mg9%
Potassium 164mg5%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 3g3%
Protein 2g4%
Vitamin A 80IU2%
Vitamin C 5mg6%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Beets Magazine Optionally Dairy Free Yogurt Zucchini
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