Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Me, You and Pops: Potato Pancakes and Caviar

Some people like caviar during the holidays, but I like it to enjoy it this month, with someone I love.

Ingredients: Print Ingredients

- 1/2 pound Yukon Gold fingerling potatoes, peeled & grated.
- 1 large egg
- 2 tablespoons flour
- 1 teaspoon lemon juice
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Vegetable oil for frying
- 1/4 cup creme fraiche
- 1/2 cup diced red onions
- 2 ounces American sturgeon caviar


In a mixing bowl, beat together the grated potatoes with the egg. Add the flour, lemon juice, salt and pepper. Stir vigorously to combine. Place a strainer over another bowl and pour the potato mixture into the strainer to allow excess moisture to drip out.

Pour 3 inches of vegetable oil into a heavy-bottomed skillet and place over medium heat. When the oil begins to bubble, gently drop tablespoons of the potato batter into the oil, working in small batches. With the back of a wooden spoon, flatten each ball into a disc. After about 3 to 4 minutes, when the discs are golden brown and crispy around the edges, remove from oil with a slotted spoon. Place on a paper towel to drain.

Top each potato cake with a dab of creme fraiche, a sprinkling of red onion and a teaspoon of caviar. Enjoy immediately.

How To Serve:

Click here for a printable version of the recipe.

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