Potato Zucchini Pancakes Weight Watchers Food

CRISPY ZUCCHINI AND POTATO PANCAKES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside
• Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined.
• In a 12-inch nonstick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
• In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste.
• Cut the pancake into 1 1/2-inch squares and arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.

ZUCCHINI PANCAKES

Steps:

• Preheat the oven to 300 degrees F.
• Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
• Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

ZUCCHINI-POTATO PANCAKES

Steps:

• Squeeze zucchini with paper towels to remove excess moisture. In large bowl, stir together zucchini, potatoes, onion, flour, egg, salt and pepper until well blended.
• In 12-inch skillet, heat 1/4 inch oil over medium-high heat. For each pancake, drop heaping tablespoon of batter into hot oil; flatten slightly. Cook about 2 minutes or until golden brown and edges are bubbly. Turn and cook other side until golden brown. Drain on paper towels. Serve pancakes warm. Garnish with sour cream and chives.

ZUCCHINI AND POTATO PANCAKES

Steps:

• In a sieve or colander, drain the zucchini and potato, squeezing to remove excess liquid. Pat dry; set aside. In a large bowl, combine the bread crumbs, flour, baking soda, salt and pepper. Stir in eggs until blended. Add the onion, garlic and zucchini mixture; toss to coat., Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.

CRISPY POTATO-ZUCCHINI PANCAKES

Steps:

• 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.
• 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.

POTATO ZUCCHINI PANCAKES WITH YOGURT SAUCE

Steps:

• Set up your grill for even medium-high heat by building coals evenly on the bottom of the grill.
• Place the shredded zucchinis and potatoes into a tea towel and wring as much moisture out as you can. Set aside. In a large mixing bowl, combine the eggs, flour, scallions, dill and lemon zest and sprinkle with salt and pepper. Add the zucchinis and potatoes and mix to combine. Using a 1/3 cup measure, scoop the mixture into balls on a cookie tray.
• Place a large cast-iron pan on the grill and add a good splash of oil (it should be 1- to 1 1/2-inches deep in the pan). Set a cooling rack in a sheet tray and set aside.
• Bring the oil to 350 degrees F, then add 3 balls to the pan and flatten into pancakes. Brown and crisp on one side, 2 to 3 minutes, then flip and brown and crisp on the other side, 1 to 2 minutes. Remove to the cooling rack set and season with salt. Repeat with the remaining potato pancakes, adding more olive oil to the pan as needed.
• For the yogurt sauce: In a small mixing bowl, whisk together the yogurt, chives, olive oil, lemon zest and lemon juice. Season with salt and pepper. Serve the potato zucchini pancakes with a dollop of yogurt sauce.

POTATO ZUCCHINI PANCAKES ( WEIGHT WATCHERS )

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.

ZUCCHINI FRIES AUSTRALIAN WEIGHT WATCHERS 1.5 POINTS PER SERVE

Steps:

• Preheat oven to 220°C Coat a baking sheet with cooking spray. In a small bowl, mix together Italian seasoning, flour and a pinch of salt. Place breadcrumbs in another small bowl.
• Coat a zucchini chunk in flour mixture, dip into egg whites, then coat in breadcrumbs. Place on prepared baking sheet and repeat with remaining zucchini chunks. Liberally coat with cooking spray.
• Bake zucchini, turning once, for about 12 minutes or until crispy.

HEALTHY ZUCCHINI PANCAKES

Steps:

• Shred zucchini using the large holes on a grater and place into a colander.
• Sprinkle with the salt and toss.
• Let shredded zucchini and salt sit to drain for about a half hour to an hour if it is really humid.
• Preheat oven, which will be used to keep cooked pancakes warm until done, to 200 degrees.
• Press as much of the water out of the zucchini that you can.
• Mix all of the ingredients except the oil in a large bowl.
• Lightly brush some of the vegetable oil on the bottom of your skillet.
• Heat skillet until it is very hot, but not to the point that the oil smokes.
• Drop a heaping tablespoon of mixture into the skillet and press flat with your spatula.
• Repeat two to three more times in the same skillet.
• Cook this for about three minutes before flipping to the other side to cook for another two to three minutes.
• The pancakes are done when their outsides are crispy and light brown.
• When first batch of pancakes are done cooking, put them on an oven-safe plate or casserole dish and place them in the oven.
• Apply another coat of oil to your pan and cook another batch.
• Repeat until you've run out of mix.
• Serve with some green chile salsa, or sour cream, or eat plain.

ZUCCHINI-POTATO PANCAKES

Steps:

• Shred the zucchini into a bowl using the large holes of a box grater. Place the grated zucchini in a medium bowl and sprinkle with 1/2 to 1 teaspoon kosher salt. Transfer zucchini to a colander in a bowl and let zucchini drain at least 15 minutes and up to 30 minutes. Using your hands or a towel, squeeze out the excess liquid.
• Shred the potato into a bowl using the large holes of a box grater.
• In a bowl, mix together the onion, egg, and flour, and pepper to taste. Add zucchini and potatoes; mix well. Work quickly because the zucchini-potato mixture oxidizes and discolors once hit by the fresh air.
• Heat 2 to 4 tablespoons of the oil in a large skillet over medium-low heat. When the pan is hot enough to create a small sizzle, ladle the mixture into the pan to form six 4-inch cakes. Fry until golden on the bottom, 7 to 10 minutes. Using a spatula, turn the pancakes over until browned on the second side, about 6 minutes longer.
• Serve at once with a dollop of sour cream.

POTATO PANCAKES (WEIGHT WATCHERS) RECIPE - (4.5/5)

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.