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
Step 1
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