TLC Cooking "Emeril's Crispy Yucca Pancakes"

Emeril's Crispy Yucca Pancakes

YIELD about 4 pancakes

INGREDIENTS

2 pounds	yucca root, peeled and coarsely grated
1/2	medium (about 4 ounces) onion, grated
1/4 cup	fromage blanc or sour cream
Juice and zest of 1 lemon
1	egg, beaten
2 tablespoons	butter, melted
2 tablespoons	all-purpose flour
1 teaspoon	salt, plus more for seasoning
1/4 teaspoon	freshly ground black pepper
1/2 to 3/4 cup	canola oil, as needed
Jicama and Avocado Salsa, for serving

PREPARATION:

Method

Squeeze any excess liquid from the yucca and onion. Combine all ingredients, except the oil and salsa, in a bowl and mix well. Heat 1/2 cup of oil in a large sauté pan over
medium heat. Add half-cup mounds of yucca mixture to the hot oil and flatten down into
pancakes just 1/2-inch thick and about 4 inches wide. Cook until crispy and golden, about 5 minutes on each side. If necessary, cook the pancakes in batches, adding more oil as necessary. Transfer to a paper towel lined plate to drain. Season with salt and serve garnished with the Jicama and Avocado Salsa.
Editor's Note: Look for organic dairy and eggs, and organic, locally-grown vegetables, or try growing your own.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Psst! Pass the Produce Episode of Emeril Green.
Watch: Emeril Vegetarian Recipes (VIDEO)

This recipe appears in: Pancakes & Waffles

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