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Vegetable oil for frying 6 oz Soft goat cheese
1 lb All-purpose potatoes, peeled 1 tb Olive oil
3 tb All-purpose flour 1/2 Red onion
2 tb Cornstarch Fresh basil leaves, thinly
1/4 ts Salt -sliced (opt.)
1/4 ts Ground black pepper
1. In large skillet, heat 1/2 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 1/2 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 1 1/2-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
Yields
6 servings
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