Zucchini Latkes With Tatziki Sauce Food

ZUCCHINI-POTATO LATKES WITH TZATZIKI

Steps:

• Preheat oven to 450°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.

ZUCCHINI CHIPS WITH TZATZIKI SAUCE

Steps:

• In a medium bowl, beat the egg. In a shallow baking dish or pie plate, combine the flour and garlic powder.
• Heat about 1 inch vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 375 degrees F.
• Using a mandolin or carefully with a knife, slice the zucchini into 1/8-inch rounds. Add a handful of the zucchini rounds to the bowl with the egg and toss to coat. Remove, allowing the excess egg to drain off. Dredge in the flour, shaking off the excess. Place in a single layer on a baking sheet. Repeat with the remaining zucchini rounds.
• Fry the breaded zucchini in batches until golden brown, 2 to 3 minutes. Drain on paper towels. Sprinkle with flaked sea salt while hot.
• Serve with Tzatziki and lemon wedges.
• In a medium bowl, stir together the yogurt, cucumbers, mint, red wine vinegar, salt and garlic. Refrigerate until ready to serve.

ZUCCHINI LATKES WITH TATZIKI SAUCE

Steps:

• In a large bowl, combine zucchini, onions, eggs, matzo meal and salt and stir to combine. Heat ¼-inch oil in a large sauté pan over medium high heat. Drop by 2 tablespoons full and lightly press down to flatten. Fry for about 4 to 6 minutes per side or until nicely browned. Remove and drain on paper towels. Continue with remaining batter.
• In a small bowl, combine yogurt, dill, cucumber, lemon juice and salt and stir. Serve Tzatziki alongside Latkes.

ZUCCHINI LATKES

Steps:

• Mix together the zucchini, potato and onion. Whisk the eggs together and add to the vegetable/potato mixture. Mix together the flour, bread crumbs, pepper, garlic powder and salt and combine with the egg/vegetable mixture. Heat large nonstick frying pan with 3 tablespoons vegetable oil. Drop batter by spoonfuls into hot oil and fry until crisp, turning to fry on the other side. Add small amounts of oil as needed when frying. Turn out on towel paper to drain. Serve quickly, best while hot.

ZUCCHINI-POTATO LATKES WITH TZATZIKI

Steps:

• Preheat oven to 450° 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 and 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. TIPS & NOTES Note: 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. NUTRITION 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. Nutrition Bonus: Vitamin C (35% daily value), Zinc (33% dv), Calcium (30% dv), Magnesium (25% dv).

ZUCCHINI LATKES

Steps:

• In a large bowl, toss zucchini and 1/2 teaspoon salt; let stand for 10 minutes. Squeeze zucchini dry. Stir in the eggs, onion, matzo meal, pepper and remaining salt. , In a large skillet, heat oil over medium heat. Drop batter by tablespoonfuls into oil; press lightly to flatten. Fry for 2 minutes on each side or until golden brown. Serve with sour cream if desired.