Zucchini-Potato Latkes with Tzatziki

By joanmarie

Put a spin on the typical latke dish with this Greek-inspired Zucchini-Potato Latkes with Tzatziki. This recipe is perfect for any Hanukkah or holiday table, and is an excellent dish to start any summer meal with. Vegetable-packed this recipe is the perfect way to sneak some more veggies into your kids' mouths.

Ingredients

• 1-pound zucchini, shredded, about 3 medium zucchini
• 2 cups potatoes, pre-boiled, shredded or 2 cups frozen hash browns, thawed
• 2 medium shallots, minced, divided
• 1 large egg, beaten
• 2 cups bread crumbs, soft whole-wheat, fresh
• 1/2 cup cheese, feta, crumbled, reduced-fat
• 2 tablespoon dill weed, fresh, chopped, divided
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, black ground, freshly ground, divided
• 2 tablespoons canola oil, divided
• 1 cup yogurt, low-fat plain
• 1/2 medium cucumbers, peeled, seeded, and shredded
• 1 tablespoon vinegar, red wine
• cooking spray

Details

Servings 12
Preparation time 20mins
Cooking time 17mins

Preparation

Step 1

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

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.

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

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.