Crispy Zucchini and Potato Fritters with Light Sour Cream
Enjoy these delightful Crispy Zucchini and Potato Fritters, a healthier twist on traditional pancakes, perfect for any meal of the day! This Weight Watchers recipe combines the wholesome goodness of shredded russet potatoes and zucchini, seasoned with fresh scallions and aromatic tarragon. These golden-brown fritters are not only delicious but also low in points, making them a guilt-free addition to your meal planning. Serve them warm with a dollop of light sour cream for a refreshing touch.
N/A
Servings
80
Calories
10
Ingredients
Ingredients
russet potatoes
2 large (peeled and shredded)
zucchini
2 medium (shredded)
salt
1 teaspoon (for seasoning)
egg
1 large (beaten)
scallions
3 (sliced)
all-purpose flour
2 tablespoons (for binding)
dried tarragon
1/2 teaspoon (crumbled)
ground pepper
1/8 teaspoon (to taste)
olive oil
1 teaspoon (for cooking)
light sour cream
4 teaspoons (for serving)
Instructions
1
Begin by peeling and shredding the russet potatoes and medium zucchinis.
2
In a medium bowl, combine the shredded potatoes, zucchini, and salt. Allow the mixture to stand for 10 minutes to draw out moisture.
3
After 10 minutes, thoroughly squeeze out the excess liquid from the potato and zucchini mixture and discard the liquid.
4
Incorporate the egg, sliced scallions, all-purpose flour, crumbled tarragon, and ground pepper into the potato mixture. Mix well until all ingredients are evenly combined.
5
Heat 1/4 teaspoon of olive oil in a large nonstick skillet over medium heat.
6
Using a tablespoon, drop the mixture into the skillet in mounds, flattening each mound gently with a spatula to form patties.
7
Cook the pancakes until they are lightly browned on the bottom, approximately 6 minutes.
8
Carefully flip the pancakes over, adding an additional 1/4 teaspoon of olive oil if necessary. Continue to cook for another 6 minutes or until both sides are golden brown.
9
Repeat this process with the remaining batter until all pancakes are cooked, yielding a total of 8 fritters.
10
Serve immediately with light sour cream on the side for dipping.
Nutrition Information
2.5g
Fat
13g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Zucchini and Potato Fritters?
These fritters are a healthier, low-calorie version of traditional potato pancakes made with shredded russet potatoes, zucchini, scallions, and tarragon.
How many calories are in each serving?
Each serving contains approximately 80 calories.
Is this recipe suitable for Weight Watchers?
Yes, it is designed as a Weight Watchers-friendly recipe that is low in points.
What type of potatoes should I use?
The recipe calls for 2 large russet potatoes, peeled and shredded.
How many zucchinis are needed?
You will need 2 medium zucchinis for this recipe.
Why do I need to let the vegetables stand with salt?
The salt helps draw out excess moisture from the potatoes and zucchini, which ensures the fritters become crispy rather than soggy.
How long should the vegetable mixture sit after salting?
Allow the mixture to stand for 10 minutes before squeezing out the liquid.
How do I remove the excess water from the vegetables?
After letting them sit for 10 minutes, thoroughly squeeze the mixture with your hands or a clean kitchen towel and discard the liquid.
What binding agent is used in these fritters?
A combination of one large beaten egg and two tablespoons of all-purpose flour acts as the binder.
What herbs are used for seasoning?
The recipe uses 1/2 teaspoon of crumbled dried tarragon and 1/8 teaspoon of ground pepper.
Are these fritters vegetarian?
Yes, these fritters are vegetarian-friendly as they contain only vegetables, egg, flour, and dairy.
How much oil is required for frying?
The recipe uses a total of 1 teaspoon of olive oil, adding it in small increments to the skillet.
How long do the fritters take to cook?
They take about 6 minutes per side, for a total of approximately 12 minutes of cooking time per batch.
What temperature should I cook them at?
Cook the fritters over medium heat in a large nonstick skillet.
How many fritters does this recipe make?
The batter yields a total of 8 fritters.
What is the recommended serving sauce?
The fritters are best served with a dollop of light sour cream.
How much fat is in the recipe?
Each serving contains approximately 2.5g of fat.
What is the carbohydrate content per serving?
There are 13g of carbohydrates per serving.
How much protein do these fritters provide?
Each serving provides about 2g of protein.
Do I need to peel the zucchini?
The instructions recommend shredding the zucchini, but do not specify peeling; usually, the skin is left on for color and nutrients.
How do I form the patties?
Drop mounds of the mixture into the skillet using a tablespoon and then gently flatten them with a spatula.
Can I use fresh tarragon instead of dried?
Yes, though dried is specified; if using fresh, you generally use three times the amount of dried.
What kind of skillet is best for this recipe?
A large nonstick skillet is recommended to prevent sticking while using minimal oil.
Are these fritters gluten-free?
No, this recipe contains all-purpose flour. You would need to substitute a gluten-free flour blend to make them gluten-free.
How do I know when to flip the fritters?
Flip them once the bottoms are lightly browned, which usually takes about 6 minutes.
Can I serve these for breakfast?
Absolutely! These fritters are versatile and perfect for any meal of the day, including breakfast.
What is the preparation for the scallions?
The scallions should be thinly sliced before being added to the batter.
Is there any added sugar in this recipe?
No, this recipe does not contain any added sugars.
How much salt is used in the batter?
The recipe uses 1 teaspoon of salt, primarily to draw out water from the vegetables.
Can I make these ahead of time?
While best served immediately for maximum crispiness, they can be reheated in a skillet or oven to maintain texture.