Potato Zucchini Pancakes ( Weight Watchers )

Recipe by Mark T.
READY IN: 50mins
SERVES: 4
YIELD: 8 pancakes
UNITS: US

INGREDIENTS

Nutrition
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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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