Weight Watchers Potato Pancakes

• 2 large russet potatoes, peeled and grated
• 1 small onion, grated
• 2 eggs, lightly beaten
• 1/4 cup whole wheat flour
• 2 tablespoons chopped fresh parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil, divided
• Non-fat Greek yogurt or unsweetened applesauce for serving

Instructions:

1. Begin by peeling the russet potatoes and grating them using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
2. Grate the small onion and add it to the grated potatoes, mixing well to combine.
3. In a large mixing bowl, combine the grated potatoes and onion with lightly beaten eggs, whole wheat flour, chopped fresh parsley, garlic powder, onion powder, paprika, salt, and pepper. Stir until all the ingredients are well incorporated.
4. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
5. Once the oil is hot, scoop about 1/4 cup of the potato mixture into the skillet, using a spoon to flatten it into a pancake shape. Repeat this process to make more pancakes, leaving some space between each one in the skillet.
6. Cook the potato pancakes for 3-4 minutes on each side, or until they are golden brown and crispy. Use a spatula to carefully flip them over halfway through cooking.
7. Transfer the cooked potato pancakes to a plate lined with paper towels to drain any excess oil. Repeat the cooking process with the remaining potato mixture, adding more olive oil to the skillet as needed.
8. Once all the potato pancakes are cooked, serve them hot with a dollop of non-fat Greek yogurt or unsweetened applesauce on the side for dipping.

Nutritional Information (per serving, serving size: 2 pancakes):