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Zucchini-Potato Latkes with Tzatziki

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

Your rating: None Average: 3.7 (20 votes)

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.



READER'S COMMENT:
"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...
Zucchini-Potato Latkes with Tzatziki Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 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

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.

Tips & Notes

  • 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.

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.

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

Carbohydrate Servings: 2

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


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Recipe Categories

Ease of Preparation
Moderate
Total Time
45 minutes or less
Servings
4
Preparation/ Technique
Bake
Saute
Meal/Course
Dinner

Season
Summer
Fall
Style/Theme
Budget
Vegetarian
Type of Dish
Main dish, vegetarian
Ethnic/Regional
Greek
Mediterranean

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