Zucchini Latkes with Tatziki Sauce
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Zucchini Latkes with Tatziki Sauce
Times
- Prep Time : 10 min
- Cook Time : 20 min
- Ready Time : 30 min
Servings
8
Ingredients
- 2 large zucchini (about 1-pound), shredded
- 1 small onion, shredded
- 2 large eggs, beaten
- 1 cup matzo meal
- 1 teaspoon kosher salt
- canola oil for frying
- 1 cup plain Greek yogurt
- 2 tablespoons chopped dill
- 1/4 cup diced cucumber
- 2 tablespoons lemon juice
- 1/2 teaspoon kosher salt
Directions
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.
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About Jamie Geller
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Jamie it would be so wonderful if you could provide nutritional information for your recipes! Any chance of that happening for thoseof us who are looking to trim a few pounds or just generally want to keep track of what we eat??
really, truly I promise we are working on this functionality. I actually have to trim more than a few – like 20lbs – so nutritional info would help me too. Soon I hope, G-d Willing
These latkes are wonderful, i also
add a small dash of Badia complete
seasoning to them to give it a wow.
Is there cholov yisroel greek yougurt? what would I substitute?
HOW TO MAKE YOUR OWN WITH STEP BY STEP PHOTOS: http://www.joyofkosher.com/recipe/homemade-fat-free-greek-style-yogurt-with-photos/
Norman’s Dairy will be releasing a Cholov Yisroel Greek Style Yogurt end of 2012/early 2013
Here’s the scoop:
Greek style yogurt is thicker, creamier and richer than your average yogurt. This consistency is achieved by straining the yogurt in a cloth or paper bag or filter to remove the whey, giving a consistency between that of yogurt and cheese, while preserving yogurt’s distinctive sour taste. Due to the straining process to remove excess whey, even non-fat varieties are rich and creamy.
Recently it has become SO popular because it is richer in texture than unstrained yogurt, but low in fat; since straining removes water and dissolved salts and sugars, by volume, it has twice the protein of regular yogurt and less sodium, carbohydrates, and sugar.
If you can’t find (cholov Yisroel) Greek yogurt you can make your own by straining yogurt overnight in your fridge. Line a mesh strainer with muslin or cheesecloth and place the yogurt inside and place the strainer in a bowl with enough room so the excess liquid can drip down and collect at the bottom of the bowl. This will leave you with Greek style yogurt that is rich and creamy. (YUMMMM!!!!)
Exactly, cholov yisroel, is the big question.
Hi CharlieD see above
Update!! Normans Dairy Delight Cholov Yisroel Greek Yogurt is WINNER in Kosherfest 2012 New Products Competition – look for it on shelves soon!
There are no potatoes in this recipe? I have made zucchini latkes before but there was potato in them. Sounds low carb and I like that!!
oops except for the matzoh meal!!
right no potatoes – but you could prob use even a little less matzo meal all you need is to make sure the latke holds together an is not too watery.
I’ve been making these latkes for Pesach for years. A family favourite!
Hi Carole – I love Zucchini latkes too!
I made them for our early Chanukah party and used Whole Wheat Matzo Meal – they were the biggest hit.
Is there a substitute for matzo meal to make these gluten free?
Try Jeff Nathan’s Gluten Free Panko Bread Crumbs http://www.joyofkosher.com/2012/06/regular-and-gluten-free-panko-a-pantry-staple/
I made these again and had to comment that I used Panko this time because I had no matzo meal and they were fantastic. Also I prefer my tzatziki with the cucumber a little finer so I chop in a food processor and make sure to deseed or it is too watery.
This recipe looks great! I was wondering if you have any tips for baking these instead of frying. With a 15 month old hanging on me, it would be much easier and safer to bake them.
I hear that! I loathe frying when my kids are all walking around the kitchen — it’s so dangerous. Spray the tops with some cooking spray before baking to give a little added crunch and then flip halfway through and spray again before finishing.