Zucchini Potato Latkes with Tzatziki
![Zucchini Potato Latkes with Tzatziki](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTcxMywicHVyIjoiYmxvYl9pZCJ9fQ==--0dabfbc9ea9c9ac7400a78f3589c4f1367b8b59e/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_02f137edd3eae55d52ac.jpg)
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!
Yield
4 servingsPrep
20 minCook
20 minReady
46 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
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
|
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
453.6 | g |
zucchini
shredded |
|
473 | ml |
potatoes
shredded cooked |
|
2 | medium |
shallots
minced, divided |
*
|
1 | large |
eggs
beaten |
|
473 | ml |
bread crumbs, whole wheat
fresh |
|
118 | ml |
feta cheese
crumbled |
|
3E+1 | ml |
dill weed
freshly chopped, divided |
*
|
2.5 | ml |
salt
divided |
|
2.5 | ml |
black pepper
freshly ground, divided |
|
3E+1 | ml |
olive oil
divided |
|
237 | ml |
yogurt, plain
low fat |
|
0.5 | medium |
cucumbers
peeled, seeded and shredded |
|
15 | ml |
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.