BAKING STRAINER RECIPES

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POTATO PANCAKES RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Potato Pancakes Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Total Time 45 minutes

Cook Time 45 minutes

Yield 3 large pancakes

Number Of Ingredients 9

3 1/2 pounds russet potatoes, peeled
1 large sweet onion 
1/2 cup all-purpose flour 
2 large eggs, lightly beaten 
3 tablespoons finely chopped chives 
1/4 teaspoon baking powder 
Kosher salt and ground black pepper 
Canola oil, for frying 
Unsalted butter, for frying

Steps:

  • Set a large strainer or colander over a bowl and line it with a clean kitchen towel. Using a box grater, grate the potatoes and onion into the strainer. Using the towel, squeeze as much liquid from the potatoes and onion as possible. Transfer the mixture to another bowl and stir in the flour, eggs, chives, baking powder, salt and pepper.
  • Coat the bottom of an 8-inch nonstick skillet with oil and add a couple of tablespoons of butter. Heat over medium heat until the butter foam subsides. Spoon about 1 3/4 cups of the potato mixture into the pan and press to fill the circumference. Fry over medium heat, flipping once, until the pancake is golden and crisp, 3 to 4 minutes per side. Drain the pancake on a paper towel-lined baking sheet. Repeat with the remaining batter.

POTATO PANCAKES RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Potato Pancakes Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Total Time 45 minutes

Cook Time 45 minutes

Yield 3 large pancakes

Number Of Ingredients 9

3 1/2 pounds russet potatoes, peeled
1 large sweet onion 
1/2 cup all-purpose flour 
2 large eggs, lightly beaten 
3 tablespoons finely chopped chives 
1/4 teaspoon baking powder 
Kosher salt and ground black pepper 
Canola oil, for frying 
Unsalted butter, for frying

Steps:

  • Set a large strainer or colander over a bowl and line it with a clean kitchen towel. Using a box grater, grate the potatoes and onion into the strainer. Using the towel, squeeze as much liquid from the potatoes and onion as possible. Transfer the mixture to another bowl and stir in the flour, eggs, chives, baking powder, salt and pepper.
  • Coat the bottom of an 8-inch nonstick skillet with oil and add a couple of tablespoons of butter. Heat over medium heat until the butter foam subsides. Spoon about 1 3/4 cups of the potato mixture into the pan and press to fill the circumference. Fry over medium heat, flipping once, until the pancake is golden and crisp, 3 to 4 minutes per side. Drain the pancake on a paper towel-lined baking sheet. Repeat with the remaining batter.

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