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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From the Essence of Emeril. Ingredients:
1 large baking potato, like russets, about (8 ounces) |
1/2 medium onion (about 4 ounces) |
1 egg |
1 tablespoon chopped parsley |
1 tablespoon flour |
1 tablespoon dry breadcrumbs |
1/4 teaspoon dried thyme |
1 lemon, juice of |
salt and pepper |
oil, for pan frying |
1/3 cup applesauce, for garnish |
Directions:
1. Using a food processor or a box grater, grate the potato and onion on the large hole into a bowl.
2. Using your hands, squeeze out the excess liquid and place the dry potato onion mixture in a bowl.
3. Add the egg, parsley, flour, breadcrumbs, thyme, lemon juice and seasonings. Mix well.
4. Heat 1/2 cup of oil in a heavy skillet.
5. Add 1/2 cup mounds of potato mixture to the hot oil, and flatten down to a 3/4-inch thick pancake.
6. Turn heat to medium.
7. Cook for 5 minutes on each side, or until crispy and golden.
8. Serve with the applesauce.
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