Potato baskets

Recipe from: 10/5/1989 12:00:00 AM
Ingredients 2
Servings 1


Serving Change
  • 1
    large potato, peeled
  • oil for deep-frying


Grate long strips of potato on the medium-coarse side of a hand grater. Rinse the strips thoroughly and dry in a salad spinner or pat dry with kitchen towelling. Dry two small metal sieves thoroughly in the oven. Spray with non-stick spray. Line one of the sieves evenly with the potato strips. Place the other sieve on top and fasten the handles together with string. Heat oil for deep-frying in a saucepan and carefully place the sieves in the oil so that the oil covers the potato in the sieve. Fry until the potato basket is golden brown. Remove the string and then the top sieve. Trim the edges of the potato basket with a pair of scissors if necessary. Carefully turn the potato basket out onto kitchen towelling. Fill with vegetables of your choice. (The vegetable should not be too moist or the potato basket will become soggy). One potato makes three baskets.

Read more on: deep-fry  |  starch


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