Zucchini Potato Latkes with Tzatziki
Crispy, golden, and packed with flavor, these Zucchini Potato Latkes with Tzatziki are a fresh twist on the classic potato pancake. Combining tender grated zucchini, hearty russet potatoes, and a touch of onion, these latkes boast a perfectly crispy exterior while staying light and moist inside. A dollop of creamy, homemade tzatziki—made with tangy Greek yogurt, grated cucumber, minced garlic, and fragrant dill—adds a cool, refreshing contrast that elevates every bite. Perfect as a savory appetizer, side dish, or snack, this recipe is easy to whip up in under an hour, making it a go-to for weeknight meals or entertaining guests. Serve warm and watch them disappear!
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Ingredients
- 2 medium Zucchini
- 2 medium Russet potatoes
- 1 small Yellow onion
- 2 large Eggs
- 0.5 cup All-purpose flour
- 0.25 cup Panko breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Vegetable oil
- 1 small Cucumber
- 1 cup Greek yogurt
- 1 minced Garlic cloves
- 1 tablespoon Fresh dill
- 1 tablespoon Lemon juice
- 1 teaspoon Olive oil
Directions
Step 1
Grate the zucchini and potatoes using a box grater or food processor. Place them in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
Step 2
Grate the onion and place it in another clean kitchen towel. Squeeze to remove excess moisture, then combine with the zucchini and potatoes in a large mixing bowl.
Step 3
Add the eggs, all-purpose flour, panko breadcrumbs, salt, and pepper to the bowl. Mix thoroughly to form a cohesive batter.
Step 4
Heat vegetable oil in a large skillet over medium heat. Carefully spoon 1/4 cup portions of the batter into the skillet, pressing gently to flatten into patties.
Step 5
Cook the latkes for 3-4 minutes on each side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
Step 6
To prepare the tzatziki, peel and finely grate the cucumber. Squeeze out the moisture using a kitchen towel, then place the cucumber in a medium bowl.
Step 7
Add the Greek yogurt, minced garlic, fresh dill, lemon juice, and olive oil to the bowl. Stir until well combined. Season with salt to taste.
Step 8
Serve the zucchini potato latkes warm with a dollop of tzatziki on top or on the side for dipping. Enjoy!
Nutrition Facts
| Serving size | (1470.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2118.9 |
| Total Fat 131.5g | 0% |
| Saturated Fat 21.3g | 0% |
| Polyunsaturated Fat 68.9g | |
| Cholesterol 379.9mg | 0% |
| Sodium 6449.6mg | 0% |
| Total Carbohydrate 184.1g | 0% |
| Dietary Fiber 13.4g | 0% |
| Total Sugars 43.9g | |
| Protein 52.1g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 398.4mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 3532.4mg | 0% |
Source of Calories