Zucchini-Potato Latkes with Tzatziki

Zucchini-Potato Latkes with Tzatziki

8 Reviews
From: EatingWell Magazine, August/September 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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)
  • ½ cup crumbled reduced-fat feta cheese
  • 2 tablespoons chopped fresh dill, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 cup low-fat plain yogurt
  • ½ medium cucumber, peeled, seeded and shredded
  • 1 tablespoon red-wine vinegar


  • Active

  • Ready In

  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, ¼ teaspoon salt and ¼ 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 ¼ teaspoon each salt and pepper in a small bowl. Serve the latkes with the tzatziki on the side.
  • Note: Shredded cooked potatoes can be found in the refrigerated produce section or dairy section of most supermarkets.
  • 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 ⅓ cup crumbs.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Per serving: 363 calories; 14 g fat(3 g sat); 8 g fiber; 45 g carbohydrates; 17 g protein; 51 mcg folate; 55 mg cholesterol; 11 g sugars; 730 IU vitamin A; 23 mg vitamin C; 175 mg calcium; 2 mg iron; 750 mg sodium; 563 mg potassium
  • Nutrition Bonus: Vitamin C (38% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1½ vegetables, ½ low-fat milk, 1½ fat

Reviews 8

May 26, 2012
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By: Granny48
Great use for zucchini I absolutely enjoyed this recipe. I followed the recipe for the latkes and I loved the taste and flavors. I did use dreied dill, which was all I had on hand. I didn't make the Tzatziki, because I always have Hannahs Tzatziki in my frig. I used the hannah's. made all twelve patties at once, however I cooked them over several days. They turned out great each day. Pros: Great light supper or lunch
May 18, 2011
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By: chavaleh
Good taste, Not filling We enjoyed these for dinner, but they do not make a meal. Even with the addition of balsamic topped tomatoes, I found I was still hungry after eating. Next time I would add more cheese, possibly some oregano for added flavor (they were a tad bland), and definitely some rice on the side. Tzatziki was indeed a nice touch. Pros: Good use of the plethora of CSA zucchini Cons: not filling, takes longer than recipe states
December 17, 2010
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By: gigglychika425
Good lunch or snack Made these for lunch today. The latke by itself is okay, not the best tasting but with the tsatziki it tastes delicious. My boyfriend ate a few of them and love them. Pretty good. Does take a little prep time. Pros: Easy to make
August 09, 2010
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By: EatingWell User
Wonderful and simple, always looking for new ways to eat my veggies! I left out the dill because I did not have any on hand, and it still had plenty of flavor. The home made tzatziki sauce was great. I will be making a big batch to keep on hand, I already can think of so many uses. Overall yum! This is a new favorite.
July 19, 2010
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By: bhuvy
These turned out really well and were a hit with some picky eaters! Also a great way to use up our farm fresh zucchini. I actually used shredded raw potato and the latkes turned out fine. I did salt the shredded zucchini and the shredded potato, let them sit for 15 minutes, and squeezed out a lot of liquid before I formed them into patties and fried them. I'll definitely be making this recipe again, though it did take me longer than 40 minutes.
December 09, 2009
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By: EatingWell User
After just printing out the crispy latke recipe that showed 100 calories per latke, I was shocked to see 325 per serving here. Then I realized - that's for 3 latkes. This version is pretty close to the other one and sounds just as tasty! I'm taking both to a holiday party this weekend.
September 20, 2009
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By: EatingWell User
I make two batches at a time and freeze the latkes for a quick weeknight meal. These are really tasty and a great way to use all that zucchini.
September 19, 2009
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By: EatingWell User
Easy to make. Very tasty. My husband was taken with it as well.
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