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Recipe Summary

Yield:
Makes 8 baskets
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Shred potatoes in a food processor. Soak in water to cover 1 hour, draining and adding fresh water every 15 minutes. Drain well.

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  • Toss potato with cornstarch.

  • Pour oil to a depth of 3 inches into a Dutch oven; heat to 375°. Dip a bird's-nest fryer into oil; drain. Arrange 2/3 cup potato mixture into lower basket; press upper basket onto potato to shape into a basket.

  • Fry in hot oil 2 minutes or until golden; drain on paper towels. Repeat procedure 7 times with remaining potato mixture.

  • Note: Two wire-mesh strainers may be substituted for fryer.

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