Straw potato pancakes with goat cheese - country cooking
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable oil for frying | ||
| 1 | pounds | All-purpose potatoes, peeled |
| 3 | tablespoons | All-purpose flour |
| 2 | tablespoons | Cornstarch |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground black pepper |
| 6 | ounces | Soft goat cheese |
| 1 | tablespoon | Olive oil |
| ½ | Red onion | |
| Fresh basil leaves, thinly sliced (opt.) | ||
Directions
1. In large skillet, heat ½ inch vegetable oil until deep-fat thermometer registers 375'F.
2. Thinly slice potatoes; cut slices into 1/16-inch-wide strips, about 2 to 4 inches long. In large bowl, combine potato strips, flour, cornstarch, salt, and pe per. If mixture is dry, stir in a few drops of water. Heat oven to 200'F.
3. Drop ½ C potato mixture into vegetable oil and spread out to 4- or 5-inch round with slotted spatula. Cook until one side of pancake is lightly browned, then carefully turn over and brown other side.
Remove pancake with spatula and drain on paper towel; place pancake on baking sheet and keep warm in oven. Repeat with remaining potato mixture. Remove the pancakes from oven and transfer to individual plates.
4. Heat broiler. Slice or shape goat cheese into six 1½-inch flattened rounds. Brush each round with some olive oil. Place on baking sheet and brown tops under broiler-about 2 minutes. Remove baking sheet and cool on wire rack 5 minutes. With spatula, transfer a goat cheese round onto each potato pancake.
5. Thinly slice red onion half; separate into half rings. Place several red onion pieces on goat cheese; top with sliced fresh basil leaves, if desired. Serve immediately.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary