Zucchini Potato Latkes with Tzatziki
These lovely latkes are made with zucchini and potato which are both in season, they are so tasty, served with homemade fresh Tzatziki, it can be a side dish or even a light dinner!
Ingredients
| 1 | pound |
zucchini
shredded |
|
| 2 | cups |
potatoes
shredded cooked |
|
| 2 | medium |
shallots
minced, divided |
* |
| 1 | large |
eggs
beaten |
|
| 2 | cups |
bread crumbs, whole wheat
fresh |
|
| ½ | cup |
feta cheese
crumbled |
|
| 2 | tablespoons |
dill weed
freshly chopped, divided |
* |
| ½ | teaspoon |
salt
divided |
|
| ½ | teaspoon |
black pepper
freshly ground, divided |
|
| 2 | tablespoons |
olive oil
divided |
|
| 1 | cup |
yogurt, plain
low fat |
|
| ½ | medium |
cucumbers
peeled, seeded and shredded |
|
| 1 | tablespoon |
red wine vinegar
|
Directions
Preheat oven to 450° F.
Coat a baking sheet with cooking spray.
Mix well zucchini, potato, 3 tablespoons shallot and egg in a large bowl.
Stir in breadcrumbs, feta, 1 tablespoon dill, ¼ teaspoon salt and ¼ 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, 4 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.
To prepare tzatziki:
Add yogurt, cucumber, vinegar, the remaining minced shallot, 1 tablespoon dill and ¼ teaspoon each salt and pepper in a small bowl, and stir well until combined.
Serve the latkes with the tzatziki.
Nutrition Facts
Serving Size 335g (11.8 oz)
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Mmmmmm! I do not eat eggs or dairy, but I am going to find a way to adapt this recipe to still be edible! I have been looking for a good latke to try! Thank you! :-D
about 11 years ago