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Potato Pancakes with Chive Yogurt Cheese

Yield 8 servings (serving size: 3 pancakes and 2 tablespoons yogurt cheese)
Give these as a Hanukkah present--potato pancakes that reheat easily in the oven. Attach heating instructions, and give the frozen pancakes with a package of smoked salmon for a terrific brunch option.

Ingredients

  • Yogurt cheese:
  • 2 cups plain low-fat yogurt
  • 1/3 cup chopped fresh chives
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Potato Pancakes:
  • 6 cups shredded baking potato (about 2 pounds)
  • 1 cup grated fresh onion
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs
  • 2 1/2 tablespoons vegetable oil, divided

Nutrition Information

  • calories 187
  • caloriesfromfat 30 %
  • fat 6.3 g
  • satfat 1.4 g
  • monofat 1.7 g
  • polyfat 2.7 g
  • protein 6.7 g
  • carbohydrate 27 g
  • fiber 2 g
  • cholesterol 56 mg
  • iron 1.4 mg
  • sodium 417 mg
  • calcium 104 mg

How to Make It

  1. 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.

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

  3. 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. Serve the pancakes with yogurt cheese.

  4. 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. Bake at 350° for 15 minutes.