Zucchini-Potato Latkes with Tzatziki
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.
- 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
- Preheat oven to 450° F. Coat a baking sheet with cooking spray.
- 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.
- 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.
- Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes.
- 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.
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
More From EatingWell
When you need a little pick-me up, skip the sugar-laden energy...
The Meatless Monday movement is growing in popularity across...
If you work out in the morning, refuel with one of these...
Few things are more satisfying on a chilly night than a...
Sunscreen helps keep your skin healthy and beautiful,...
Baked potatoes are the perfect accompaniment to your favorite...
These quick dinner recipes are tastier, healthier versions of...
A great salad deserves a great dressing. So we've created...
These delicious slim-down dinners all clock in at just 400...
Spaghetti squash is the ultimate pasta impostor: it is a...
These spicy recipes are packed with flavor and metabolism-...
The DASH diet (Dietary Approaches to Stop Hypertension) may...
Weeknight meals are made easy with these 20-minute, low-...
The next time you’re thinking about ordering takeout, put...
When you surround yourself with healthy and delicious food,...
If you’re trying to slim down, our low-calorie dinners to...
- Type of Dish
- Main dish, vegetarian
- Ease of Preparation
- Total Time
- 45 minutes or less