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Zucchini Potato Latkes with Tzatziki

  • 4servings
  • 46minutes
  • 430calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, B12
MineralsSelenium, Natrium, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound zucchini shredded

  2. 2 cups potatoes shredded cooked

  3. 2 medium shallots minced, divided

  4. 1 large egg beaten

  5. 2 cups bread crumbs, whole wheat fresh

  6. 1/2 cup feta cheese crumbled

  7. 2 tablespoons dill leaves freshly chopped, divided

  8. 1/2 teaspoon salt divided

  9. 1/2 teaspoon black pepper freshly ground, divided

  10. 2 tablespoons olive oil divided

  11. 1 cup yogurt, plain low fat

  12. 1/2 medium cucumber peeled, seeded and shredded

  13. 1 tablespoon red wine vinegar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450° F.

  2. Coat a baking sheet with cooking spray.

  3. Mix well zucchini, potato, 3 tablespoons shallot and egg in a large bowl.

  4. Stir in breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to combine.

  5. Form the mixture into 12 patties.

  6. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.

  7. Add 6 patties, cover and cook until crispy and browned on one side, 4 to 5 minutes.

  8. Carefully transfer the latkes to the prepared pan, browned-side down.

  9. Repeat with the remaining 1 tablespoon oil and patties.

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

  11. To prepare tzatziki:

  12. Add yogurt, cucumber, vinegar, the remaining minced shallot, 1 tablespoon dill and 1/4 teaspoon each salt and pepper in a small bowl, and stir well until combined.

  13. Serve the latkes with the tzatziki.

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