Crispy potato-zucchini pancakes
2
Points®
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
2 cup(s), russet variety, peeled and shredded
Uncooked zucchini
2 cup(s), sliced, shredded
Table salt
¾ tsp
Egg
1 large egg(s)
Scallions
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