ZUCCHINI-POTATO LATKES WITH TZATZIKI

ZUCCHINI-POTATO LATKES WITH TZATZIKI image

Number Of Ingredients 13

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1 pound(s) zucchini, shredded
2 cup(s) shredded cooked potato
2 medium shallots, minced, divided
1 egg, beaten
2 cup(s) fresh whole-wheat breadcrumbs
1/2 cup(s) crumbled reduced-fat feta cheese
2 tablespoon(s) chopped fresh dill, divided
1/2 teaspoon(s) salt, divided
1/2 teaspoon(s) freshly ground pepper
2 tablespoon(s) extra-virgin olive oil, divided
1 cup(s) low-fat plain yogurt
1/2 medium cucumber, peeled, seeded and shredded
1 tablespoon(s) red-wine vinegar

Steps:

Directions 1. Preheat oven to 450 degrees 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.