Potato Zucchini Pancakes ( Weight Watchers )

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

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

Recipe

• 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.