Prep 10 mins
Cook 30 mins
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. I got this off of msn and it is just great comfort food..enjoy.
- 2 cups shredded cooked potatoes
- 1 cup shredded zucchini (draned)
- 2 medium shallots
- 1 egg
- 2 cups fresh whole wheat breadcrumbs
- 1⁄2 cup crumbled reduced-fat feta cheese
- 2 tablespoons chopped fresh dill
- Preheat oven to 450Â°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.
- 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.
3.5 stars, but I'm rounding up. I must have done something wrong when making this I think because the patties were too runny and took over 30mins in the oven to cook through properly. So anyway, accepting that the error is likely mine, I'm only rating this on flavour and direction - not on how they looked when they turned out and how long they took to cook, etc. Taste-wise these were pretty nice although the flavours were quite subtle. I felt the tzatziki overpowered the latkes a bit and they probably would have been perfectly nice on their own or just with some mint yogurt. I enjoyed the latkes though and the tzatziki was fairly good, although I'm not accustomed to having onion/shallots in it. The addition of the red wine vinegar was nice, but lack of draining of the cucumber meant the tzatziki went watery very quickly. This could be easily fixed by 20-30mins draining in a seive with some salt sprinkled on top. Although the whole recipe was easy to make the directions weren't wonderful in places - I presumed that the zucchini and cucumber needed to be shredded and that the shallots needed chopping as finely as I could be bothered (because of the tzatziki). I didn't understand the oven temperature either: 176F is cold and 450F is practically off the scale so I presume there's a typo in the first direction. In the end I baked at 200c. Also, the cooking instructions seem a little unnecessary in places - frying AND baking seems a bit long winded when I'm sure one or t'other option would have worked fine on its own, but perhaps ther are reasons for this that I am unaware of. Reading this back it sounds like I'm really slating the recipe, but if you bypass a few simple bits and pieces this is a good recipe. I will probably make it again (the latkes would be a nice addition to my working lunch repertoire) but with a good few amendments.