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.

Makes 4 servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 325 calories; 12 g fat (3 g sat, 6 g mono); 62 mg cholesterol; 45 g carbohydrate; 14 g protein; 10 g fiber; 689 mg sodium; 560 mg potassium.

Nutrition bonus: Vitamin C (35% daily value), Zinc (33% dv), Calcium (30% dv), Magnesium (25% dv).

2 Carbohydrate Servings

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

TIP: 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 1/3 cup crumbs.

The flavor of these latkes is fabulous, but they didn't bind together as well as I had hoped. I used whole wheat bread crumbs made from fairly fresh bread and I let the mixture sit in the refrigerator all day before cooking. I don't know if that increased the moisture content and made them fall apart more easily, but I ended up frying them on the other side when they came out of the oven. Curious about others' experiences.

Anonymous, Reading, MA

A great recipe

Anonymous, San Marino, CA

I would definitely agree that the moisture contact could have been a factor in how they held up. Zucchini has a high moisture content. I would squeeze the zucchini in cheese cloth or even a kitchen towel and cook the mixture immediately after preparation. Happy cooking!

Anonymous, Santa Rosa, CA

Where are they (EW editors) shopping? I have never seen "cooked shredded potatoes" in any supermarket. But, I wouldn't use them anyway. You can make fine zucchini potato pancakes with freshly grate raw potatoes - better flavor, healthier and more authentic.

Anonymous, New York, NY