Zucchini Potato Latkes With Tzatziki |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is one of my favorite comfort foods. I like to make these on weekends. And with Tzatziki sauce, ahhhh, a tangy yogurt sauce, can make a meal. Just add fresh sliced tomatoes and a few kalamata olives. Ingredients:
latkes |
1 lb. zucchini, shredded |
2 cups shredded cooked potato |
3 tbsp. shallots, minced |
1 egg, beaten |
2 cups fresh whole wheat breadcrumbs (see tip) |
1/2 cup crumbled feta cheese |
1 tbsp. chopped fresh dill |
1/4 tsp. salt |
1/4 tsp. pepper |
2 tbsp. e-v olive oil |
tzatziki |
1 cup plain yogurt |
1/2 medium cucumber, peeled, seeded and shredded |
1 tbsp. red wine vinegar |
2 tsp. minced shallots |
1 tbsp. chopped fresh dill |
1/4 tsp. salt |
1/4 tsp. pepper |
Directions:
1. Preheat oven to 450* Coat a baking sheet with cooking spray.
2. Toss zucchini, potato, shallot and egg in a large bowl. add breadcrumbs, feta, dill, salt and pepper; toss to combine. Form the mixture into 12 patties.
3. Heat 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add 6 patties, cover and cook until crispy and browned on 1 side, 2-5 minutes. Carefully transfer the latkes to the prepared pan, browned side down. Repeat with the remaining oil and patties.
4. Place the latkes in the oven and bake until firm and heated through, 10-12 minutes.
5. Meanwhile, prepare tzatziki: Combine all ingredients in a small bowl, Serve the latkes with the tzatziki on the side.
6. TIP:
7. To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in food processor into coarse crumbs. 1 slice makes about 1/3 cup crumbs.
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