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Zucchini-Potato Latkes with Tzatziki

Zucchini and potato pancakes with tzatziki

Latkes are always a staple at a Hanukkah party, but traditional latkes are very high in calories and fat, especially when fried in oil and loaded with sour cream or sweetened applesauce. This year, let’s try a new spin on this Hanukkah favorite.

This zucchini-potato latke recipe has nearly three times more fiber than traditional latkes thanks to the nutrient-dense zucchini and whole wheat breadcrumbs. Consider swapping sweet potatoes for white potatoes to give an extra fiber boost. It is also packed with protein—nearly 14 grams per serving compared with 6.8 grams in traditional potato latkes. The increased protein comes from the low fat cheese and yogurt used in the tzatziki sauce. The fat content is much lower in this recipe since we are not deep frying the latkes. Baking is a great way to cut down on calories in any recipe! Hope you enjoy.

Zucchini-potato latkes with tzatziki

Servings: 4

Active Time: 35 minutes

Total Time: 40 minutes

Ingredients

  • 1 pound zucchini,shredded
  • 2 cups shredded cooked potato
  • 2 medium shallots, minced, divided
  • 1 egg, beaten
  • 2 cups fresh whole-wheat 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 yogurt
  • 1/2 medium cucumber, peeled, seeded and shredded
  • 1 tablespoon red-wine vinegar

Preparation

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.

This recipe is from EatingWell August/September 2006, The Eating Well Healthy in a Hurry Cookbook (2006).

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