Shallow-fried Potato Pancakes Topped with Caviar
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 52 min.
Ready in
Ingredients
for
16
- Ingredients
- 16 ozs Yukon gold potato (peeled)
- 1 large, fresh egg (lightly beaten)
- 2 Tbsps all-purpose flour
- 2 tsps fresh lemon juice
- salt (to taste)
- freshly ground Black pepper (to taste)
- vegetable oil (for frying)
- ¼ cup Sour cream (may substitute crème fraîche)
- 0.333 cup american Caviar
- 1 fresh lemon (sliced into thin wedges)
Preparation steps
1.
Using largest holes on a box grater, shred potatoes into large mixing bowl. Mix in the beaten egg, flour, lemon juice, salt and pepper. Transfer potato mixture to a fine mesh strainer set over same bowl.
2.
Add oil to a heavy-bottomed medium skillet to a depth of 1/4-inch and heat over medium-high heat. Working in batches, drop potato batter by rounded tablespoonfuls into hot oil, flattening with back of your spoon to form pancakes 2 to 3-inches in diameter. Fry until golden brown, about 4 minutes per side.
3.
Transfer pancakes to paper towels to drain thoroughly.
4.
Top pancakes with sour cream or crème fraîche, caviar and lemon wedges. Serve.
