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Crispy potato-zucchini pancakes

3
3
1
SmartPoints® value per serving
Total Time
22 min
Prep
10 min
Cook
12 min
Serves
4
Difficulty
Easy
Adding zucchini to potato pancakes not only cuts calories but also adds moisture, which is especially important when you’re cooking with a trace amount of oil.

Ingredients

Uncooked potato(es)

2 cup(s), russet variety, peeled and shredded

Uncooked zucchini

2 cup(s), shredded

Table salt

¾ tsp

Egg(s)

1 large egg(s)

Uncooked scallion(s)

3 medium, sliced

Yellow cornmeal

2 Tbsp

Dried tarragon

½ tsp, crumbled

Black pepper

⅛ tsp, freshly ground

Olive oil

1 tsp

Fat free sour cream

4 tsp

Instructions

  1. Toss the potatoes, zucchini, and salt in a medium bowl. Let stand 10 minutes. Squeeze out the liquids and discard. Stir in the egg, scallions, cornmeal, tarragon, and pepper.
  2. Heat 1⁄4 teaspoon of the oil in a large nonstick skillet over medium heat. Drop half of the potato mixture, 2 tablespoons at a time, into mounds and flatten with a spatula. Cook until lightly browned, about 12 minutes, turning and adding another 1⁄4 teaspoon oil after 6 minutes. Repeat with the remaining oil and the potato mixture to make a total of 8 pancakes. Top each pancake with 1⁄2 teaspoon of sour cream. Yields 2 pancakes per serving.

Notes

These pancakes are also delicious served with unsweetened applesauce instead of sour cream.

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