Potato Zucchini Pancakes ( Weight Watchers ) - cooking recipe

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

Preparation

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.