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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Recipe Information
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
Instructions
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.
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.
Add the eggs, all-purpose flour, panko breadcrumbs, salt, and pepper to the bowl. Mix thoroughly to form a cohesive batter.
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.
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.
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.
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.
Serve the zucchini potato latkes warm with a dollop of tzatziki on top or on the side for dipping. Enjoy!
Nutrition Facts
Calories |
2119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.5 g | 169% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 68.9 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 6450 mg | 280% | |
| Total Carbohydrate | 184.1 g | 67% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 43.9 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 398 mg | 31% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3532 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
