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Zucchini-Potato Latkes with Tzatziki

Zucchini-Potato Latkes with Tzatziki

Nutrition Facts
  • cal. (kcal) 325
Zucchini-Potato Latkes with Tzatziki
  • Makes: 4 servings
  • Prep: 35 mins
  • Start to Finish: 40 mins
  • Carb Grams Per Serving: 45

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

Directions

  1. Preheat oven to 450 degrees 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.
  6. Tips: Note: Shredded cooked potatoes can be found in the refrigerated produce section or dairy section of most supermarkets.
  7. 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

Servings Per Recipe: 4
PER SERVING: 325 cal., 12 g total fat (3 g sat. fat), 62 mg chol., 689 mg sodium, 45 g carb. (10 g fiber), 14 g pro.

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