Crispy potato-zucchini pancakes
1
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)
Uncooked zucchini
2 cup(s), sliced
Table salt
¾ tsp
Egg
1 large egg(s)
Scallions
3 medium
Yellow cornmeal
2 Tbsp
Dried tarragon
½ tsp
Black pepper
⅛ tsp
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.
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