Zucchini and potato pancakes (WW 4)

Spartan shredded hashbrown potatoes 2 cups
Zucchini, 2 cup, grated
Onions, raw, 0.25 cup, chopped
*Egg white, 2 serving
Olive Oil, 1 1/2 tsp
Gold Medal Flour, Unbleached, all-purpose, 0.25 cup
skim milk 2 Tbsp
parsley, salt and pepper

Grate zucchini and add to thawed potatoes .Chop onion and add in. Add egg whites and flour and mix. Add parsley, salt and pepper to mix. Make sure thoughly mixed. Use nonstick spray to fry. Use a brush to brush alittle oil at a time on pan. Frying will be a breeze. Makes 2 dinner servings.
About 5 pancakes each. Serve with applesauce for a healthier choice.

Number of Servings: 2

Recipe submitted by SparkPeople user JJAR18.