Zucchinipotatolatkeswithtzatziki Recipes

ZUCCHINI AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
• Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

ZUCCHINI POTATO LATKES WITH TZATZIKI

Steps:

• Preheat oven to 450° F. Coat a baking sheet with cooking spray. Mix well zucchini, potato, 3 tablespoons shallot and egg in a large bowl. Stir in breadcrumbs, feta, 1 tablespoon dill, ¼ teaspoon salt and ¼ 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, 4 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. To prepare tzatziki: Add yogurt, cucumber, vinegar, the remaining minced shallot, 1 tablespoon dill and ¼ teaspoon each salt and pepper in a small bowl, and stir well until combined. Serve the latkes with the tzatziki.

GREEK TZATZIKI

Steps:

• Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.

AUTHENTIC GREEK TZATZIKI

Steps:

• Stir together olive oil, vinegar, and garlic in a bowl and let sit while you prepare the cucumber.
• Peel cucumber and cut in half lengthways; scrape out all the seeds. Grate cucumber with a cheese grater into a sieve set over a bowl. Sprinkle with salt. Strain out as much liquid as possible by pressing down in the sieve with the palm of your hand. Alternately you can wring cucumber out in a clean tea towel. Add cucumber and yogurt to the garlic mixture. Mix until well combined and season with salt to taste.

ZUCCHINI POTATO LATKES

Steps:

• NOTE: For best latke consistency, half the raw potatoes are grated using the chopping blade of a food processor, half with its fine grating disc.
• Or use a hand box-grater, grating half the potatoes on the large-hole side, the remainder on the fine-hole.
• The latkes can be made cocktail size-they're great passed with drinks.
• In a food processor fitted with a fine grating disk, grate the zucchini.
• Squeeze out any extra liquid and place in a large bowl.
• Grate half the potatoes in the food processor with the grating disc, or on the finest side of a box-grater, and squeeze out any liquid.
• Quickly add the potatoes to the zucchini.
• Add the eggs and the flour until the mixture is no longer runny and stir to blend.
• In the processor fitted with a metal blade, pulse-chop the onion and remaining potato finely, or grate the potato only on the large-hole side of a box-grater and combine with the onions.
• Add to the zucchini-potato mixture.
• Add the dill and season to taste with the salt and pepper.
• Stir to blend well.
• In a large, heavy skillet, heat 1/8 to 1/4 inch of vegetable oil over medium heat.
• Stir the batter if it appears to have separated.
• When the oil is hot (a drop of the potato mixture added to it will sizzle immediately), spoon quarter-cups of the mixture, or tablespoons for cocktail lakes, into the oil.
• Do not crowd.
• Brown the pancakes on both sides, about 5 minutes total.
• They are ready to be turned over when the sides are turning brown.
• Drain them on brown paper or paper towels and keep warm while preparing additional batches.
• Serve immediately.
• 32 Large or 72 cocktail size.

BEST POTATO ZUCCHINI LATKES

Steps:

• Finely shred potatoes. Soak potatoes in cold water to remove starch. (A flour sack towel works well for this- place towel in a bowl with edges hanging over the sides. Put the potatoes in the bowl and cover them with cold water.) After 10-15 minutes squeeze out potatoes, rinse bowl, and repeat the soaking process one or two more times as needed to remove all the "pink," or "white" starch which sinks to the bottom of the bowl.
• While potatoes are soaking finely chop the parsley, and finely shred the zucchini and onion. Put onion and zucchini in a colander to drain off excess juice. You can carefully press out even more juice. The key to the success of these latkes is washing the starch from the potatoes and removing any excess liquid from the vegetables.
• After the final soak, squeeze out as much water as possible from the potatoes. If using a towel, then twist the top of the towel continuously, squeezing the potatoes into a ball, and wringing out all the fluid. Combine potatoes, zucchini, onion, parsley, salt, herb seasoning, eggs and flour in a large bowl and mix well.
• Heat oil in a medium skillet until the surface is shimmering. Add large spoonfuls of latke batter to the oil and shape them into pancakes about 1/4 inch thick. Fry until golden brown (approximately 6 minutes each side).

POTATO AND ZUCCHINI LATKES WITH APPLE SAUCE

Steps:

• Rehydrate potatoes by soaking them in a bowl of cold water to soften then drain in a colander. Wrap potatoes in paper towels and squeeze out excess moisture. Add the carrots, zucchini, onion and matzoh meal to the potatoes.
• Whip eggs with a whisk, until frothy. Add the egg mixture, a little at a time, to the potatoes until mixture is bound. Potato and vegetable mixture should be firm (versus runny). Season with salt and pepper.
• In small skillet, heat the vegetable oil over medium high heat. Place rounded teaspoons of potato mixture into pan and fry on both sides until golden brown.
• Serve with prepared applesauce for dipping.

ZUCCHINI PARMESAN LATKES

Steps:

• Grate the zucchini and potatoes and toss in the lemon juice to prevent browning. Squeeze the zucchini and potatoes through towels or a sieve. It is imperative that you get almost all the moisture out of the vegetables. Add the scallions, cheese, garlic, 1/2 cup of the parsley, salt and pepper, sugar, flour, and eggs and toss to make sure that the ingredients are well mixed. Heat a 1/2 inch of peanut oil in a pan until hot and add thin silver dollar-size pancakes, frying over high heat until golden brown and crispy. When serving, sprinkle with a little more salt and the remaining chopped parsley.;

ZUCCHINI PARMESAN LATKES

Steps:

• Grate the zucchini and potatoes and toss in the lemon juice to prevent browning. Squeeze the zucchini and potatoes through towels or a sieve. It is imperative that you get almost all the moisture out of the vegetables.
• Add the scallions, cheese, garlic, 1/2 cup of the parsley, salt and pepper, sugar, flour, and eggs and toss to make sure that the ingredients are well mixed.
• Heat a 1/2 inch of peanut oil in a pan until hot and add thin silver dollar-size pancakes, frying over high heat until golden brown and crispy. When serving, sprinkle with a little more salt and the remaining chopped parsley.

TZATZIKI POTATO SALAD

Steps:

• To make the tzatziki, place grated cucumber in a colander over the sink and squeeze vigorously to remove any excess moisture. Transfer to a large bowl and stir in the yogurt, olive oil, lemon juice, honey (if using), garlic, 3/4 teaspoon salt and 1/4 teaspoon pepper. Taste and adjust seasonings; it should be tart, savory and a little sweet. Add more salt, pepper, honey and lemon juice accordingly; set aside.
• Bring a large pot of salted water to a boil. Add the potatoes and simmer over medium-high for 12 to 15 minutes until just tender. Drain and allow to cool for 8 to 10 minutes until they are just warm to the touch.
• Prepare the salad: In a large bowl, combine the cooked potatoes with the tzatziki, sliced cucumbers, olives, dill and mint; season generously with salt and pepper. Drizzle with olive oil, squeeze the lemon on top and serve. Store leftovers in a covered container, chilled, for 1 to 2 days.

VEGAN ZUCCHINI AND POTATO LATKES

Steps:

• Mix the zucchini, potato and onion together.
• Blend the tofu until smooth and add to the zucchini mixture.
• In another bowl mix the flour, bread crumbs, pepper, garlic powder and salt. Combine it into the zucchini tofu mixture.
• Heat a large non-stick skillet and add 3 tablespoons of coconut oil.
• Form into pancake type of patties and drop into the hot oil. Fry on one side then the other until golden brown.
• Add more oil to the pan as needed.
• Put on paper towels to remove the excess oil.
• Serve warm with apple sauce and/or Vegan sour cream.
• Bon Appetit!

TZATZIKI POTATO SALAD

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; cool completely., In a small bowl, mix tzatziki sauce, celery, yogurt, green onions, dill, parsley, salt, celery salt, pepper and, if desired, mint. Spoon over potatoes; toss to coat. Refrigerate, covered, until cold.

BAKED ZUCCHINI POTATO LATKES

Steps:

• shred the potato and zucchini with a cheese grater, chop the onion. mix together with the salt and let sit for 10 min to draw out some of the liquid.
• drain the veggies well, give them a little squeeze. they don't have to be perfectly dry but do the best you can.
• mix in the remaining ingredients, preheat the oven to 425f and line a baking sheet with parchment paper. just greasing it wont work, they'll stick anyways.
• form the mix into little cakes about 1/2 inch thick by 2-3 inches around. bake for 10-15 min, flip and bake another 10-15 min or until crispy and browned on both sides.
• serve with sour cream with chopped green onion mixed inches.

ZUCCHINI PARMESAN LATKES

Steps:

• 1. Grate the zucchini and potatoes and toss in the lemon juice to prevent browning. Squeeze the zucchini and potatoes through towels or a sieve. It is imperative that you get almost all the moisture out of the vegetables.
• 2. Add the scallions, cheese, garlic, 1/2 cup of the parsley, salt and pepper, sugar, flour, and eggs and toss to make sure that the ingredients are well mixed.
• 3. Heat a 1/2 inch of peanut oil in a pan until hot and add thin silver dollar-size pancakes, frying over high heat until golden brown and crispy. When serving, sprinkle with a little more salt and the remaining chopped parsley.

BAKED TZATZIKI HALIBUT WITH SMASHED POTATOES

Steps:

• Grate cucumber into a colander and sprinkle with 1/4 teaspoon salt. Let stand for 15 minutes. Squeeze excess liquid from the cucumber.
• Combine squeezed cucumber, sour cream, yogurt, lemon juice, olive oil, and garlic in a bowl. Season with salt and pepper. Refrigerate tzatziki sauce for at least 2 hours.
• Place halibut in a lightly oiled baking dish. Pour lemon juice over top and sprinkle with salt and pepper. Rub fillet, then let stand for 20 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Top halibut with parsley and dill. Spread 1/2 of the tzatziki sauce in an even layer over fish.
• Bake in the preheated oven until fish is still moist but flakes easily with a fork, about 20 minutes.
• While the fish is baking, place potatoes into a large saucepan and cover with cold salted water. Bring to a boil over medium-high heat. Cook until potatoes are tender, about 15 minutes.
• Drain potatoes and return to the pot. Add remaining tzatziki sauce, parsley, and 1/4 cup Parmesan cheese. Season with salt and pepper to taste. Smash potatoes gently until slightly mashed, but still chunky.
• Remove halibut from the oven. Turn on the broiler.
• Top halibut with remaining 1/4 cup Parmesan. Return to the oven and broil until Parmesan has browned slightly and formed a crust, 5 to 8 minutes.
• Remove from the oven and let rest for 5 minutes. Serve alongside potatoes.

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).