Weight Watchers Zucchini Potato Pancakes Recipe
Weight Watchers Zucchini Potato Pancakes Recipe. This vegetarian side dish is a great side dish for breakfast, or dinner.
To make this dish, you will need russet potatoes, zucchini, scallions, egg, dried tarragon, flour, pepper, olive oil, and sour cream.
Weight Watchers Points
5 Points®
MyWW Points: 5 Blue Plan and 3 Green Plan
Related Recipes
Weight Watchers Baked Latkes
Weight Watchers Apple And Potato Latkes
Weight Watchers Zucchini Pancakes
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Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
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Weight Watchers Zucchini Potato Pancakes
Ingredients
- 2 large russet potatoes peeled and shredded
- 2 medium zucchini shredded
- 1 teaspoon salt
- 3 scallions sliced
- 1 large egg
- 2 tablespoon dried tarragon crumbled
- 2 tablespoon all-purpose flour
- ⅜ teaspoon ground black pepper
- 1 teaspoon olive oil
- 4 teaspoon light sour cream optional
Instructions
- In a medium mixing bowl, add potatoes, zucchini, and salt. toss to mix well.
- Set aside for 10 minutes to allow the liquid to release.
- Squeeze the zucchini and potatoes to remove as much liquid as possible, then discard the liquid.
- With the zucchini and potatoes, add in scallions, eggs, dried tarragon, all-purpose flour, and ground black pepper. Stir to mix well.
- In a large non-stick skillet, add ¼ teaspoon of the oil. Place skillet over medium heat.
- In the skillet, drop 2 tablespoons of the zucchini mix per pancake. Using a spatula, press the mounds down to form pancakes.
- Cook approximately 6 minutes, or until the bottom of the pancakes have browned lightly.
- Using a spatula, turn the pancakes over, add ¼ teaspoon of the olive oil. Cook approximately 6 minutes or until the bottoms are browned lightly.
- Repeat for the rest of the pancakes. (8 pancakes total.)
- Serve pancakes with sour cream.
Notes
Nutrition
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