Zucchini-Potato Latkes with Tzatziki sauce

I make potato pancakes at least a few times a month.  My oldest son always gets excited when I am making them for dinner.  He’ll smell them from another part of the house and come running.  “Are you making potato pancakes?”  And of course, when he finds out I am, that will pretty much make his evening even better!  So, I came across this recipe, a little different than mine, in Eating Well Magazine.  It was different than mine, because it had added zucchini.  Now, I am not that huge of a fan of zucchini.  Pretty much the only way I’ve eaten it before is battered and fried (but what isn’t good battered or fried!) or I will eat it in baked goods like breads or muffins.  But, since I am trying to incorporate more veggies in my healthy eating program, I decided to try these and see what I think.  I actually really liked them. They tasted just like the potato pancakes I love so much. 
If you don’t know what Tzatziki sauce, its that creamy cucumber Greek sauce that’s good on these pancakes as well as for gyros.
Zucchini-Potato Latkes with Tzatziki sauce.

• 1 pound shredded zucchini.  (I left the skin on, or you can peel it).
• 2 cups shredded cooked potato (you can use the frozen in a bag if you want, just thaw it, or I will peel pototoes and shred them)
• 2 medium shallots, minced and divided
• 1 egg, beaten
• 2 cups bread crumbs
• 1/2 cup crumbled feta cheese
• 2 cups chopped fresh dill, divided
• 1/2 tsp. salt, divided
• 1/2 tsp. ground pepper, divided
• 2 TB. olive oil, divided
• 1 cup low fat plain yogurt
• 1/2 medium cucumber, peeled, seeded and shredded
• 1 TB. red wine vinegar

1. Preheat oven to 450 degrees.  Coat a baking sheet with cooking spray, or use a silpat.
2. Toss zucchini, potato, 3 tablespoons shallot and egg in a large bowl.  Add breadcrumbs, feta, 1 tablespoon dill, 1/4 tsp. salt and 1/4 tsp. pepper; toss to combine.  Form the mixture into 12 patties.
3. Heat a tablespoon of the oil in a large non-stick skillet over medium to high heat.  Add 6 patties, cover and cook until crispy and brown about 3 to 5 minutes.  Carefully transfer the latkes to the prepared baking sheet, browned side down.  Repeat with the remaining 1 tablespoon of oil and patties. 
4. Transfer the latkes to the oven and bake until firm and heated through about 10-12 minutes. 
5. Meanwhile, prepare tzatziki;  I am not a huge fan of cucumbers either, but I love this sauce.  Its so light and refreshing.  Combine yogurt, cucumber, vinegar, the remaining minced shallot, 1 tablespoon dill and 1/4 each salt and pepper in a small bowl. 

Each latke is 108 calories, 4 grams of fat and 3 grams of fiber.  I served Jennie-0 Turkey kielbasa and sauerkraut on the side to round out them meal.  Another suggestion is to put the potato pancake and sauce in a pita and have that for lunch!  Either way, I think you are going to like it!