Potato Zucchini Pancakes ( Weight Watchers ) |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is one of our favorite Weight Watchers recipes. Filling, flavoriful and low in calories! 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:
1. Toss the potatoes, zucchini, and salt in a medium bowl; let stand 10 minutes.
2. Squeeze out the liquid and discsard.
3. Stir the egg, scallions, flour, tarragon, and pepper into the potato mixture.
4. Heat 1/4 teaspoon of the oil in a large nonstick skillet over medium heat.
5. Drop the potato mixture, 2 tablespoons at a time, into mounds and flatten with a spatula.
6. Cook until the bottoms are lightl browned, about 6 minutes.
7. Turn the pancakes over, add 1/4 teaspoon of the oil, and cook about 6 minutes.
8. Repeat with the remaining mixture to make 8 pancakes.
9. Serve with the sour cream.
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