Main plate
1 pound zucchini, shredded (but not drained)
2 cups shredded cooked potato, (see Note)
2 medium shallots, minced, divided
1 egg, beaten
2 cups fresh whole-wheat breadcrumbs, (see Tip)
1/2 cup crumbled reduced-fat feta cheese
2 tablespoons chopped fresh dill, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
2 tablespoons extra-virgin olive oil, divided
1 cup plain yogurt
1/2 medium cucumber, seeded and shredded
1 tablespoon red-wine vinegar
1. Preheat oven to 450° 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.
* Note: Two medium/small potatoes should yield 2 c shredded potatoes. Boiled until not quite soft all the way through, 7-10 min. If purchasing, shredded cooked potatoes can be found in the refrigerated produce section or dairy section of most supermarkets.
* Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor into coarse crumbs. One slice makes about 1/3 cup crumbs.
Note: if replacing zucchini with spinach, sautee lightly first, then measure 1 cup by volume. Don't substitute by weight, raw.
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.
Per serving : 325 Calories; 12 g Fat; 3 g Sat; 6 g Mono; 62 mg Cholesterol; 45 g Carbohydrates; 14 g Protein; 10 g Fiber; 689 mg Sodium; 560 mg Potassium (this assumes using low-fat yogurt)