1 1/4 pound(s) potato(es), peeled and shredded
2 medium egg white(s)
3 Tbsp all-purpose flour
2 medium scallion(s), minced
3/4 tsp table salt
4 tsp vegetable oil
* Soak the potatoes in cold water 30 minutes; drain and blot dry. Preheat the oven to 375° F.
* In a medium bowl, combine the potatoes, egg whites, flour, scallions and salt. Form into 12 pancakes.
* In a large nonstick skillet over medium heat, heat one third of the oil. Cook the pancakes, 4 at a time, until just golden, about 2 minutes on each side; transfer to a baking sheet. Repeat with the remaining oil and pancakes. Bake until crisp and cooked through, 5-7 minutes.
Six servings (2 pancakes each); 1 WW point per pancake.