American Caviar with Crispy Yukon Gold Potato Pancakes
Elegant potato pancakes made with shredded Yukon Gold potatoes, topped with luxurious American sturgeon caviar, crème fraîche, and red onion. These crispy, golden-brown pancakes make for a sophisticated appetizer.
Ingredients
- •1 pound Yukon Gold potatoes, peeled
- •1 large large egg
- •2 tablespoons all purpose flour
- •1 teaspoon fresh lemon juice
- •½ teaspoon salt
- •¼ teaspoon ground black pepper
- •½ cup Vegetable oil
- •¼ cup crème fraîche
- •¼ cup finely chopped red onion
- •2 ounces American sturgeon caviar
Cooking Instructions
- 1.
Using largest holes on box grater, shred potatoes into large bowl. Mix in egg and next 4 ingredients. Transfer potato mixture to strainer set over same bowl.
10 min
- 2.
Add enough oil to heavy medium skillet to reach depth of 1/4 inch. Heat oil over medium-high heat. Working in batches, drop batter by rounded tablespoonfuls into hot oil, flattening with back of spoon to form 2- to 3-inch-diameter 1/4-inch-thick pancakes. Fry until golden brown, about 4 minutes per side. Transfer pancakes to paper towels to drain.
20 min
- 3.
Top pancakes with crème fraîche, red onion, and caviar; serve.
5 min
- 4.
*Available at some supermarkets and at specialty foods stores.
