Potato Zucchini Pancakes ( Weight Watchers )
photo by nicniles
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
8 pancakes
- Serves:
- 4
ingredients
- 2 large russet potatoes, peeled and shredded
- 2 medium zucchini, shredded
- 1 teaspoon salt
- 1 large egg
- 3 scallions, sliced
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon dried tarragon, crumbled
- 1⁄8 teaspoon ground pepper
- 1 teaspoon olive oil
- 4 teaspoons light sour cream
directions
- Toss the potatoes, zucchini, and salt in a medium bowl; let stand 10 minutes.
- Squeeze out the liquid and discsard.
- Stir the egg, scallions, flour, tarragon, and pepper into the potato mixture.
- Heat 1/4 teaspoon of the oil in a large nonstick skillet over medium heat.
- Drop the potato mixture, 2 tablespoons at a time, into mounds and flatten with a spatula.
- Cook until the bottoms are lightl browned, about 6 minutes.
- Turn the pancakes over, add 1/4 teaspoon of the oil, and cook about 6 minutes.
- Repeat with the remaining mixture to make 8 pancakes.
- Serve with the sour cream.
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RECIPE SUBMITTED BY
I live in Anchorage, Alaska and work in the financial services industry. I am married and have two beautiful daughters (7 and 9). I enjoy cooking when time allows. I lost about 40 pounds on the weight watchers plan a couple of years ago so am most interested in healthy recipes. I enjoy time with my family, running marathons, cross country skiing, camping, and hiking.