This recipe, Zucchini-Potato Latkes with Tzatziki. Tzatziki, a flavorful Greek sauce laced with cucumber, is a tangy accompaniment for these high-fiber latkes. Make it a meal: Enjoy with fresh tomatoes and a few Kalamata olives or put patties and tzatziki (yogurt sauce) in a pita pockets for lunch on the go.
Zucchini-Potato Latkes with Tzatziki Recipe
Zucchini-Potato Latkes with Tzatziki
1 lb. 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 Tbsp. chopped fresh dill, divided
½ tsp. salt, divided
½ tsp. freshly ground pepper, divided
2 Tbsp. extra-virgin olive oil, divided
1 cup low-fat plain yogurt
½ medium cucumber, peeled, seeded and shredded
1 Tbsp. red wine vinegar
Preheat oven to 450 F. Coat a baking sheet with cooking spray.
Toss zucchini, potato, 3 tablespoon shallot and egg in a large bowl. Add breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and ¼ teaspoon pepper; toss to combine. From 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 one side, 2 to 5 minutes. Carefully transfer the latkes to the prepared pan, browned-side down. Repeat with 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 14 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 1/3 cup crumbs.
(Recipe for Zucchini-Potato Latkes with Tzatziki, Diabetic Connect, 2015)
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