3 pt. Potato Zucchini Pancakes
Source of Recipe
"Weight Watchers¨ Magazine 1-2-3 Success¨ Recipe Collection, page 73"
List of Ingredients
2 large russet potatoes -- peeled and shredded (about 2 cups)
2 medium zucchini -- shredded (about 2 cups)
1 teaspoon salt
1 large egg
3 scallions -- sliced
2 tablespoons all-purpose flour
1/2 teaspoon dried tarragon -- crumbled
1/8 teaspoon freshly ground black pepper
1 teaspoon olive oil
4 teaspoons light sour cream Recipe
1. In medium bowl, toss the potatoes, zucchini and salt. Let stand 10 minutes. Squeeze out the liquids and discard; stir in the egg, scallions, flour, tarragon and pepper.
2. In large nonstick skillet, heat 1/4 teaspoon of the oil over med heat. Drop the potato mixture, 2 tablespoons at a time, into mounds and flatten with a spatula; cook until lightly browned, about 12 minutes, turning halfway and adding another 1/4 teaspoon of the oil. Repeat with the remaining mixture. Dollop each pancake with 1/2 teaspoon of the sour cream.
Yield: "4 servings"
Serving size (1/4 recipe)
According to the magazine: Per serving: 155 Calories, 3g Fat, 3g Fiber
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