Ingredients
1 pound Yukon Gold potatoes, peeled 1 large egg 2 tablespoons all purpose flour 1 teaspoon fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon ground black pepper Vegetable oil (for frying) 1/4 cup crme frache* 1/4 cup finely chopped red onion 2 ounces American sturgeon caviar
Preparation
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. 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. Top pancakes with crme frache, red onion, and caviar; serve. *Available at some supermarkets and at specialty foods stores.
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