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20 minute dinner recipes

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Zucchini-Potato Latkes with Tzatziki

http://www.eatingwell.com/recipes/zucchini_potato_latkes_with_tzatziki.html

From EatingWell:  August/September 2006, The EatingWell Healthy in a Hurry Cookbook (2006)

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.

4 servings | Active Time: 35 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Preheat oven to 450° 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.

Nutrition

Per serving : 325 Calories; 12 g Fat; 3 g Sat; 6 g Mono; 62 mg Cholesterol; 45 g Carbohydrates; 14 g Protein; 10 g Fiber; 689 mg Sodium; 560 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 1/2 vegetables, 1/2 low-fat milk, 1 1/2 fat

Tips & Notes