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“From the Essence of Emeril.”

Ingredients Nutrition

  • 1 large baking potato, like russets, about (8 ounces)
  • 12 medium onion (about 4 ounces)
  • 1 egg
  • 1 tablespoon chopped parsley
  • 1 tablespoon flour
  • 1 tablespoon dry breadcrumbs
  • 14 teaspoon dried thyme
  • 1 lemon, juice of
  • salt and pepper
  • oil, for pan frying
  • 13 cup applesauce, for garnish


  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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