Zucchini-Potato Latkes with Tzatziki

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.

Zucchini-Potato Latkes with Tzatziki

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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)

  • ½

    cup crumbled reduced-fat feta cheese

  • 2

    tablespoons chopped fresh dill, divided

  • ½

    teaspoon salt, divided

  • ½

    teaspoon freshly ground pepper, divided

  • 2

    tablespoons extra-virgin olive oil, divided

  • 1

    cup low-fat plain yogurt

  • ½

    medium cucumber, peeled, seeded and shredded

  • 1

    tablespoon red-wine vinegar

Directions

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. Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes. 4. 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. TIPS & 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 Per serving: 325 calories; 12 g fat (3 g sat, 6 g mono); 62 mg cholesterol; 45 g carbohydrates; 14 g protein; 10 g fiber; 689 mg sodium; 560 mg potassium.


Nutrition

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