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
- Preheat oven to 450 degrees. Coat a baking sheet with cooking spray, or use a silpat.
- 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.
- 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.
- Transfer the latkes to the oven and bake until firm and heated through about 10-12 minutes.
- 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!