Recipe information
Yield
Makes about 16 Servings
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
/2 teaspoon ground black pepper
Vegetable oil (for frying)
1
/4 cup crème fraîche
1
/4 cup finely chopped red onion
2
ounces American sturgeon caviar
Need to make a substitution?
Preparation
Step 1
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.
Step 2
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.
Step 3
Top pancakes with crème fraîche, red onion, and caviar; serve.