Potato Pancakes

Recipe Ingredients

1		Idaho potato - (abt (8 oz) (large)
1/2		Onion - (abt 4 oz) (medium)
1		Egg
1 tablespoon	15ml	Chopped parsley
1 tablespoon	15ml	Flour
1 tablespoon	15ml	Dry bread crumbs
1/4 teaspoon	1.3ml	Dry thyme
		Juice of 1 lemon
		Salt - to taste
		Freshly-ground black pepper - to taste
		Oil - for pan frying
1/3 cup	78ml	Applesauce - for garnish

Recipe Instructions

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, bread crumbs, 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.

This recipe yields 4 to 6 pancakes.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2260 broadcast 08-02-1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.