Zucchini-Potato Latkes with Tzatziki

Zucchini-Potato Latkes with Tzatziki

By Eric Eisenberg
Executive Chef

Ingredients:
  • 1 pound zucchini ,shredded
  • 2 cups shredded cooked potato
  • 2 medium shallots , minced, divided
  • 1 egg , beaten
  • 2 cups fresh breadcrumbs
  • 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 Greek yogurt
  • 1/2 medium cucumber , peeled, seeded and shredded
  • 1 tablespoon red-wine vinegar
Directions:
  1. Preheat oven to 450° F. Coat a baking sheet with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes. Serves 4

Nutrition: (Per serving)

Calories - 325
Carbohydrates - 45
Fat - 12
Saturated Fat - 3
Monounsaturated Fat - 6
Protein - 14
Cholesterol - 62
Dietary Fiber - 10
Potassium - 560
Sodium - 689
Nutrition Bonus - Vitamin C (35 daily value), Zinc (33 dv), Calcium (30 dv), Magnesium (25 dv).
 

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