Potato and Zucchini Latkes with Herb Yogurt
These delicious latkes are packed with antioxidants and fiber from the zucchini, as well as protein from the herb yogurt.
If you don't have zucchini handy, you can use use all potatoes in this recipe.
- For the fritters
- 14 ounces zucchini
- 22 ounces waxy potatoes
- 2 eggs
- 1 tablespoon Pastry flour
- freshly ground peppers
- vegetable oil (for frying)
For the fritters, rinse zucchini, trim and grate coarsely. Scrub the potatoes, rinse and grate finely. Mix both with eggs and flour. Season with salt, pepper and nutmeg.
Portion 1 tablespoon batter and flatten in in hot oil in a large pan. Cook each fritter until golden brown on both sides.
For the herb yogurt, stir together yogurt, lemon juice, mustard, sugar and salt and pepper to taste. Stir in crushed garlic clove and chopped herbs.
Serve fritters with the yogurt sauce.