Potato-Zucchini Pancakes

3 Points per serving

4 servings

2 large russet potatoes -- peeled and shredded (about 2 cups)
2 medium zucchini -- shredded (about 2 cups)
1 teaspoon salt
1 large egg
3 scallions -- sliced
2 tablespoons all-purpose flour
1/2 teaspoon dried tarragon -- crumbled
1/8 teaspoon freshly ground black pepper
1 teaspoon olive oil
4 teaspoons light sour cream

1. In medium bowl, toss the potatoes, zucchini and salt. Let stand 10 minutes. Squeeze out the liquids and discard; stir in the egg, scallions, flour, tarragon and pepper.

2. In large nonstick skillet, heat 1/4 teaspoon of the oil over med heat. Drop the potato mixture, 2 tablespoons at a time, into mounds and flatten with a spatula; cook until lightly browned, about 12 minutes, turning halfway and adding another 1/4 teaspoon of the oil. Repeat with the remaining mixture. Dollop each pancake with 1/2 teaspoon of the sour cream.

Per serving: 155 Calories, 3g Fat, 3g Fiber