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.
Ingredients
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1 pound zucchini, shredded
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2 cups shredded cooked potato, (see Note)
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2 medium shallots, minced, divided
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1 egg, beaten
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2 cups fresh whole-wheat breadcrumbs, (see Tip)
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1/2 cup crumbled reduced-fat feta cheese
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2 tablespoons chopped fresh dill, divided
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1/2 teaspoon salt , divided
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1/2 teaspoon freshly ground pepper, divided
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2 tablespoons extra-virgin olive oil, divided
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1 cup low-fat plain yogurt
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1/2 medium cucumber, peeled, seeded and shredded
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1 tablespoon red-wine vinegar
Directions
1.
Preheat oven to 450 degrees 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:
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 information
Calories 325, Total Fat 12 g, Saturated Fat 3 g, Monounsaturated Fat 6 g, Cholesterol 62 mg, Sodium 689 mg, Carbohydrate 45 g, Fiber 10 g, Protein 14 g, Potassium 560 mg. Daily Values: Vitamin C 35%, Calcium 30%. Exchanges: Starch 2, Vegetable 1.5, Reduced-Fat Milk 0.5, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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