Zucchini-Potato Latkes with Tzatziki

Directions

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 tablespoon chopped fresh dill, divided
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 2 tablespoon extra-virgin olive oil, divided
• 1 cup low-fat plain yogurt
• 1/2 medium cucumber, peeled, seeded and shredded
• 1 tablespoon red-wine vinegar

Cooking Instruction

Step 1

Preheat oven to 450° F. Coat a baking sheet with cooking spray.

Step 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.

Step 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.

Step 4

Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes.

Step 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.