Ingredients
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1 lb zucchini
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1 yellow onion, halved and peeled
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1 1/2 cups panko
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1/2 tsp salt
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2 large eggs, whisked
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1/2 cup canola oil
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1 cup low-fat yogurt
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1 tsp minced garlic
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1/4 cup chopped cilantro
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Cheesecloth
Steps
1
Use a box grater or the medium shredding attachment of a food processor to coarsely grate zucchini and onion. Transfer vegetables to a mesh strainer lined with cheesecloth. Gather up the edges of the cheesecloth, then twist and squeeze to release as much moisture from the vegetables as possible. Empty into a large bowl and mix with the panko, salt, and eggs.
2
Heat 3 tbsp oil in a large skillet and drop small mounds of latke batter into the pan. Cook for 5 min. on one side or until golden brown, then flip and cook for another 3 min. If oil gets too hot, lower heat. Repeat with remaining batter, adding more oil as needed.
3
Meanwhile, mix yogurt with garlic and cilantro. Season with salt to taste. Serve latkes with cilantro yogurt.
