Potato Pancakes (Emeril Lagasse) |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Ingredients:
1 large, baking potatoes, like russets, about (8 ounces) |
1/2 medium onion, (about 4 ounces) |
1 egg |
1 tablespoon chopped parsley |
1 tablespoon flour |
1 tablespoon dry bread crumbs |
1/4 teaspoon dry thyme |
juice of 1 lemon |
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. Using your hands, squeeze out the excess liquid and place the dry potato onion mixture in a bowl. Add the egg, parsley, flour, breadcrumbs, thyme, lemon juice and seasonings. Mix well. Heat 1/2 cup of oil in a heavy skillet. Add 1/2 cup mounds of potato mixture to the hot oil, and flatten down to a 3/4-inch thick pancake. Turn heat to medium. Cook for 5 minutes on each side, or until crispy and golden. Serve with the applesauce.
|
|