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Zucchini-Potato Latkes with Tzatziki
Source: Eating Well

Zucchini and potato pancakes with a delicious white yogurt sauce.

Rating:
Prep Time: 35 minutes
Cook Time: 40 minutes
Difficulty: Difficult

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 107.2
Total Carbs 23.9 g
Dietary Fiber 4.2 g
Sugars 4.9 g
Total Fat 0.5 g
Saturated Fat 0.1 g
Unsaturated Fat 0.2 g
Potassium 0.0 mg
Protein 4.5 g
Sodium 25.3 mg
Dietary Exchanges
, 2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Zucchini-Potato Latkes with Tzatziki
1 lb  medium zucchini
2 cup  Potatoes, cooked in skin, peeled, diced
0 1/2 tsp  salt
0 1/2 each  medium cucumber
Directions
  1. Preheat oven to 450° F. Coat a baking sheet with cooking spray.
  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.
  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.
  4. Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes.
  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.

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