Zucchini and potato pancakes (WW 4)

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 218.4
  • Total Fat: 3.6 g
  • Cholesterol: 0.3 mg
  • Sodium: 16.1 mg
  • Total Carbs: 38.4 g
  • Dietary Fiber: 5.2 g
  • Protein: 8.8 g

View full nutritional breakdown of Zucchini and potato pancakes (WW 4) calories by ingredient
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Number of Servings: 2


    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.

TAGS:  Fish | Dinner | Fish Dinner |

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