Zucchini-Potato Latkes with Tzatziki

Prep Time: 35 min.
Cook Time: -
Serves: 4

Recipe Provided By: EatingWell.com

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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

Nutrition Info

Per Serving

Calories: 424 kcal
|
Carbohydrates: 56 g
|
Dietary Fiber: 7 g
|
Fat: 15 g
|
Protein: 20 g
|
Sugars: 8 g

About: Nutrition Info

Cooking Directions

Preheat oven to 450 degrees 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.
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.

Yield: 4 servings

3. Still Hungry?

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.

Notes:

Tip

Shredded cooked potatoes can be found in the refrigerated produce section or dairy section of most supermarkets.

Note

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.

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