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.
| Prep Time: | 35 minutes |
| Ready in: | 40 minutes |
| Yield: | 4 servings |
| Ease of Prep: | Easy |
| Recipe 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 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 | |
Recipe Directions
- 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.
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.
Health Advantages: low calorie, high fiber, high potassium, high calcium.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 325 cal | Carbohydrate Servings: | 2 | |||||
| Carbohydrates: | 45 g | Dietary Fiber: | 10 g | Cholesterol: | 62 mg | |||
| Fat: | 12 g | Sodium: | 689 mg | Saturated Fat: | 3 g | |||
| Protein: | 14 g | Potassium: | 560 mg | Monounsaturated Fat: | 6 g | |||
| Nutrition Bonus: | Vitamin C (35% daily value), Zinc (33% dv), Calcium (30% dv), Magnesium (25% dv). | |||||||
| Exchanges: | 2 starch, 1 1/2 vegetables, 1/2 low-fat milk, 1 1/2 fat | |||||||
