Best 2 Potato Pancakes Weight Watchers Recipes

In the vast realm of culinary delights, potato pancakes reign supreme as a delectable treat relished by many. Whether you're an experienced chef or a novice in the kitchen, mastering the art of crafting perfect potato pancakes can be a rewarding endeavor. Whether you prefer them golden and crispy or soft and fluffy, the versatility of this dish allows you to tailor it to your unique preferences. Embark on a delightful journey as we explore the secrets behind creating mouthwatering potato pancakes that are not only irresistibly delicious but also mindful of your health goals, thanks to the Weight Watchers-friendly recipes we have carefully curated for your enjoyment.

Let's cook with our recipes!

POTATO ZUCCHINI PANCAKES ( WEIGHT WATCHERS )

Potato Zucchini Pancakes ( Weight Watchers ) image

Make and share this Potato Zucchini Pancakes ( Weight Watchers ) recipe from Food.com.

Provided by Mark T.

Categories Potato

Time 50m

Yield 8 pancakes, 4 serving(s)

Number Of Ingredients 10

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

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)

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

Provided by Pooh

Number Of Ingredients 8

Ingredients

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.

Tips:

Choose the right potatoes: Russet potatoes are the best choice for potato pancakes, as they have a high starch content that makes them crispy.
Shred the potatoes finely: This will help the pancakes cook evenly.
Squeeze out the excess moisture from the potatoes: This will help the pancakes crisp up.
Add flavorings to the batter: You can add herbs, spices, or grated vegetables to the batter for extra flavor.
Cook the pancakes over medium heat: This will help them cook through without burning.
Serve the pancakes hot: Potato pancakes are best served hot, with sour cream, applesauce, or your favorite topping.

Conclusion:

Potato pancakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect potato pancakes every time.