Carrot Latkes with Yogurt Sauce

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Ditch the potatoes and go for this garden-inspired version of latkes! This variation turns the traditional potato pancake on its head by featuring carrots. The flavorful root vegetable adds a unique, earthy sweetness and oodles of nutrients to these Carrot Latkes with Yogurt Sauce. Instead of deep-frying the cakes until they ooze with oil, simply pop the mixture in the oven after placing on a baking sheet. This method slashes tons of calories compared to conventional recipes and adds more vitamins and minerals. As for the yogurt sauce, wholesome ingredients like Greek yogurt, chopped dill, and lemon juice blend into a thick, creamy texture for a delectable finish.

Carrot Latkes with Yogurt Sauce

Carrot Latkes with Yogurt Sauce

Yields: 5 servings | Serving Size: 2-3 latkes | Calories: 182 | Total Fat: 7g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 119mg | Sodium: 564mg | Carbohydrates: 22g | Fiber: 5g | Sugars: 8g | Protein: 11g | SmartPoints (Freestyle): 6 |


  • 6 cups grated peeled carrots (grate on the large holes of a box grater)
  • 6 tablespoons white whole wheat flour
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon baking powder
  • 3 large eggs, beaten
    Dill yogurt sauce
  • 1 cup nonfat or low fat plain Greek yogurt or sour cream
  • 2 tablespoons finely chopped dill (or 2 teaspoons dried dill)
  • 1 tablespoon freshly squeezed lemon juice (about half a lemon)
  • 1 clove minced garlic (or 1/4 teaspoon garlic powder)
  • 1/4 teaspoon kosher or sea salt


  1. Preheat oven to 425 degrees. Spray a baking sheet with cooking spray to coat (even if nonstick). Parchment paper can be used, but spray the parchment paper.
  2. Place grated carrots in a colander and press with a paper towel to remove most of the liquid from the vegetable.
  3. Add flour, baking powder, salt, and pepper to a bowl and stir to combine. Add beaten eggs and carrots. Stir to combine well. Let sit for 10 minutes. Form into patties (about 3 inches each) and place in rows on the baking sheet. Do not let patties touch. Bake for 20 minutes or until crisp, flipping halfway through.
  4. Meanwhile, whisk together all of the ingredients for the yogurt sauce and serve on the side or as topping.
  5. *Note: if batter is too wet to form patties, sprinkle in additional flour. If too dry, add an additional beaten egg.

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