Zucchini-Potato Latkes with Tzatziki

Contributed By: EatingWell
www.eatingwell.com with permission. Photo by Ken Burris.

Tzatziki, a flavorful Greek yogurt sauce laced with cucumber, is a tangy accompaniment for these high-fiber latkes. make it a meal: enjoy with sliced fresh tomatoes and a few kalamata olives or put patties and tzatziki (yogurt sauce) in pita pockets for lunch on the go.

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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Special Features: Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Lunch
Appetizers
Snack

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Ingredients

1 pound Zucchini, shredded
2 cups Shredded cooked potato (see Note)
2 Medium shallots, minced, divided
1 Egg, beaten
2 cups Fresh whole-wheat breadcrumbs (see Tip)
1/2 cup Crumbled reduced-fat feta cheese
2 tablespoons Chopped fresh dill, divided
1/2 teaspoon Salt, divided
1/2 teaspoon Freshly ground pepper, divided
2 tablespoons Extra-virgin olive oil, divided
1 cup Low-fat plain yogurt
1/2 Medium cucumber, peeled, seeded and shredded
1 tablespoon Red-wine vinegar

Preparation

1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.

2. Toss zucchini, potato, 3 tablespoons shallot and egg in a large bowl. Add breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to combine. Form the mixture into 12 patties.

3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 6 patties, cover and cook until crispy and browned on one side, 2 to 5 minutes. Carefully transfer the latkes to the prepared pan, browned-side down. Repeat with the remaining 1 tablespoon oil and patties.

4. Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes.

5. Meanwhile, prepare tzatziki: Combine yogurt, cucumber, vinegar, the remaining minced shallot, 1 tablespoon dill and 1/4 teaspoon each salt and pepper in a small bowl. Serve the latkes with the tzatziki on the side.

Cook's Notes

Note: Shredded cooked potatoes can be found in the refrigerated produce section or dairy section of most supermarkets. Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor into coarse crumbs. One slice makes about 1/3 cup crumbs.

Nutrition Information

Calories: 325 ; Total Fat: 12g ; Saturated Fat: 3g ; Carbohydrates: 45g ; Protein: 14g ; Vitamin C: 21 mg ; Calcium: 300 mg ; Sodium: 689mg ; Fiber: 10g

Recipe Comments

Commented by: hulamom76

I think this is a great recipie and my whole family enjoyed it. In fact, this is the only thing I make with zucchini that my kids will eat. I cheated a little though and used used store bought tzatziki which added a great flavor.

 

Commented by: sewinlove

I wasn't too fond of the Latkes, they were rather bland, but the Tzatziki recipe was pretty good.

 

Commented by: MarStnL

As a Greek, I must let you know that tzatziki, needs garlic, to be a REAL tzatziki. The more you add, the stronger the taste, but even a little bit is essential, and make the trick. Try it, but if you plan a romantic date, well...., the risk is yours!

 

Commented by: sariahc

Very tasty. I took the advice and peeled the zucchini as well. I also added a half teaspoon of cayenne pepper to kick the latkes up a notch. Came out delicious!

 

Commented by: dynamom

I peeled the zucchini before adding so my kids wouldn't start whining "what's the green stuff?" and they never even noticed. I love to make latkes at Hannukah but they don't offer much nutritionally. I felt better about serving my family these zucchini-potato ones (and the feta is a nice surprising touch!).