Potato Pancakes with Chive Yogurt Cheese

Name: Potato Pancakes with Chive Yogurt Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Jewish
Ingredients: 907 grams cups shredded baking potato (about; 0 teaspoons freshly ground black pepper; 1 teaspoons freshly ground black pepper; 2 larges eggs; 2 Tbsps all-purpose flour; 79 milliliters chopped fresh chives; 473 milliliters plain low-fat yogurt; 237 milliliters grated fresh onion; 0 teaspoons salt; 1 teaspoon salt; 3 Tbsps vegetable oil, divided

Potato Pancakes with Chive Yogurt Cheese might be just the side dish you are searching for. This recipe covers 9% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 197 calories, 8g of protein, and 7g of fat per serving. This recipe serves 8. This recipe is typical of Jewish cuisine. It is perfect for Hanukkah. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up salt, eggs, chives, and a few other things to make it today.

Instructions

To prepare yogurt cheese, place a colander or sieve in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over the outside edge. Spoon yogurt into the colander. Cover loosely with plastic wrap, and refrigerate for 12 hours. Spoon yogurt cheese into a bowl, and discard liquid. Stir in chives, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover and refrigerate.

Ingredients you will need

Cheese

Chives

Pepper

Yogurt

Salt

Wrap

Equipment you will use

Plastic Wrap

Cheesecloth

Colander

Sieve

Bowl

To prepare potato pancakes, spread the potato and onion between several layers of paper towels; let stand 15 minutes or until barely moist, pressing occasionally.

Ingredients you will need

Potato

Spread

Onion

Equipment you will use

Paper Towels

Combine flour, 1 teaspoon salt, 1/2 teaspoon pepper, and eggs in a large bowl. Stir in potato and onion.

Ingredients you will need

Pepper

Potato

All Purpose Flour

Onion

Egg

Salt

Equipment you will use

Bowl

Heat about 2 teaspoons oil in a large nonstick skillet over medium-high heat. Spoon 2 tablespoons potato mixture for each of 6 pancakes onto pan. Cook 2 minutes on each side or until golden. Repeat procedure with the remaining oil and potato mixture.

Ingredients you will need

Potato

Cooking Oil

Equipment you will use

Frying Pan

Serve the pancakes with yogurt cheese.

Ingredients you will need

Cheese

Yogurt

Note: To freeze, let cooked pancakes cool completely. Stack in an airtight container between layers of wax paper, and freeze for up to 2 months. To reheat, place on a baking sheet.

Equipment you will use

Baking Sheet