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Zucchini-Potato Latkes with Tzatziki

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Servings: 4
  • Course: Side Dish

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.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil to make clean up a breeze. The non-stick side (dull side) should be facing the food.

Ingredients

  • 1 pound zucchini, shredded
  • 2 cups shredded cooked potato
  • 2 medium shallots, minced, divided
  • 1 egg, beaten
  • 2 cups fresh whole-wheat breadcrumbs
  • ½ cup crumbled reduced-fat feta cheese
  • 2 tablespoons chopped fresh dill, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 cup low-fat plain yogurt
  • ½ medium cucumber, peeled, seeded and shredded
  • 1 tablespoon red-wine vinegar
  • Reynolds Wrap® Non-Stick Aluminum Foil

Directions

Step 1

Preheat oven to 450° F. Line a baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil.

Step 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.

Step 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.

Step 4

Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes.

Step 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.

Make Your Own Breadcrumbs

To make fresh breadcrumbs, trim off any tough crusts and tear or cut the bread into pieces. Process in a food processor until coarse or fine crumbs form. Use right away or freeze in an airtight container for up to 6 months. Thaw before using. One slice of bread makes about 1/2 cup fresh coarse breadcrumbs.

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