Potato Pancakes with Caviar

Name: Potato Pancakes with Caviar
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Jewish
Ingredients: 907 grams large baking potatoes; 1 teaspoons freshly ground black pepper; 6 Tbsps clarified butter (see note); 118 milliliters creme fraiche or sour cream; 2 extra larges eggs, lightly beaten; 6 Tbsps flour; 3 teaspoons kosher salt; 100 grams good caviar or salmon roe (less than 4 ounces)

Potato Pancakes with Caviar might be just the Jewish recipe you are searching for. Watching your figure? This pescatarian recipe has 270 calories, 8g of protein, and 16g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 8. Not It will be a hit at your Hanukkah event. A mixture of eggs, salmon roe, creme fraiche, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a rather expensive side dish. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Peel the potatoes and grate them lengthwise.

Ingredients you will need

Potato

Place them in a colander or kitchen towel and squeeze out as much liquid as possible.

Equipment you will use

Kitchen Towels

Colander

Combine the potatoes in a bowl with the egg, flour, salt, and pepper.

Ingredients you will need

Potato

Pepper

All Purpose Flour

Salt

Egg

Equipment you will use

Bowl

Mix well.

Melt 2 tablespoons of clarified butter in a skillet. Drop a heaping tablespoon of the potato mixture into the sizzling butter. Flatten with a spatula and cook for 2 minutes. Turn, flatten again, and cook for another 2 minutes, until crisp on the outside and golden brown.

Ingredients you will need

Clarified Butter

Butter

Potato

Equipment you will use

Frying Pan

Spatula

Serve the pancakes hot from the skillet with a dollop of creme fraiche and a teaspoon of caviar.

Ingredients you will need

Creme Fraiche

Caviar

Equipment you will use

Frying Pan

Note: To make 6 tablespoons of clarified butter, slowly melt 8 tablespoons of butter in a small saucepan. Set it aside until the milk solids settle. Spoon off any solids that rise to the top and then carefully pour off the golden liquid, leaving the milky part in the bottom of the pan. Clarified butter has a higher burning temperature than melted butter.

Ingredients you will need

Clarified Butter

Butter

Milk