Best Potato Pancakes Weight Watchers Recipes

Potato Zucchini Pancakes ( Weight Watchers ) image

Provided by Mark T.

Categories Potato

Time 50m

Yield 8 pancakes, 4 serving(s)

Number Of Ingredients 10

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

Steps:

Toss the potatoes, zucchini, and salt in a medium bowl; let stand 10 minutes.
Squeeze out the liquid and discsard.
Stir the egg, scallions, flour, tarragon, and pepper into the potato mixture.
Heat 1/4 teaspoon of the oil in a large nonstick skillet over medium heat.
Drop the potato mixture, 2 tablespoons at a time, into mounds and flatten with a spatula.
Cook until the bottoms are lightl browned, about 6 minutes.
Turn the pancakes over, add 1/4 teaspoon of the oil, and cook about 6 minutes.
Repeat with the remaining mixture to make 8 pancakes.
Serve with the sour cream.

Potato Pancakes (Weight Watchers) Recipe - (4.5/5) image

Provided by Pooh

Number Of Ingredients 8

1 1/4 pounds baking potatoes,*
peeled and shredded
2 egg whites
3 tablespoons all-purpose flour
2 scallion, minced
3/4 teaspoon salt
4 teaspoons vegetable oil
*In this recipe, it's critical to use starchy baking potatoes like russet Burbanks or Idahos. Waxy, or boiling, potatoes brown and burn to easily.

Steps:

1. soak the potatoes in cold water 30 minutes; drain and blot dry. Preheat the oven to 375 degrees. 2. In a medium bowl, combine the potatoes egg whites, flour, scallions and salt. FORM INTO 12 PANCAKES 3. In a large non stick skillet over medium heat, heat one-third of the oil. Cook the pancakes, 4 at a time, until just golden, about 2 minutes on each side, transfer to a baking sheet. Repeat with the remaining oil and pancakes. Bake until crisp and cooked through, 5-7 minute.