Me, You and Pops: Potato Pancakes and Caviar


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.


- 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

How to Serve:

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.

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