Zucchini Potato Latkes with Tzatziki Recipe

Name: Zucchini Potato Latkes with Tzatziki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound zucchini shredded; 2 cups potatoes shredded cooked; 2 medium shallots minced, divided; 1 large eggs beaten; 2 cups bread crumbs, whole wheat fresh; 1/2 cup feta cheese crumbled; 2 tablespoons dill weed freshly chopped, divided; 1/2 teaspoon salt divided; 1/2 teaspoon black pepper freshly ground, divided; 2 tablespoons olive oil divided; 1 cup yogurt, plain low fat; 1/2 medium cucumbers peeled, seeded and shredded; 1 tablespoon red wine vinegar

Servings: persons

1 pound zucchini shredded
2 cups potatoes shredded cooked
2 medium shallots minced, divided
1 large eggs beaten
2 cups bread crumbs, whole wheat fresh
1/2 cup feta cheese crumbled
2 tablespoons dill weed freshly chopped, divided
1/2 teaspoon salt divided
1/2 teaspoon black pepper freshly ground, divided
2 tablespoons olive oil divided
1 cup yogurt, plain low fat
1/2 medium cucumbers peeled, seeded and shredded
1 tablespoon red wine vinegar

1
Preheat oven to 450 F.
2
Coat a baking sheet with cooking spray.
3
Mix well zucchini, potato, 3 tablespoons shallot and egg in a large bowl.
4
Stir in breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to combine.
5
Form the mixture into 12 patties.
6
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
7
Add 6 patties, cover and cook until crispy and browned on one side, 4 to 5 minutes.
8
Carefully transfer the latkes to the prepared pan, browned-side down.
9
Repeat with the remaining 1 tablespoon oil and patties.
10
Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes.
11
To prepare tzatziki:
12
Add yogurt, cucumber, vinegar, the remaining minced shallot, 1 tablespoon dill and 1/4 teaspoon each salt and pepper in a small bowl, and stir well until combined.
13
Serve the latkes with the tzatziki.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound zucchini shredded, 2 cups potatoes shredded cooked, 2 medium shallots minced, divided, 1 large eggs beaten, and more.

Yes, Zucchini Potato Latkes with Tzatziki falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini Potato Latkes with Tzatziki

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions