Potato crisps with sour cream & caviar
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Baking potatoes, peeled |
| ¼ | cup | Chives, chopped |
| Salt | ||
| Pepper, fresh ground | ||
| ¼ | cup | Parsley, chopped |
| Vegetable oil for frying | ||
| ½ | cup | Sour cream |
| 2 | ounces | Salmon caviar |
| ¼ | cup | Chives, chopped |
Directions
GARNISH
Grate potatoes with grater or food processor. Add chives, parsley, salt and pepper. Do not soak potatoes or starch will be lost. In a large skillet, heat a film of oil on high heat. For each crisp, drop about 1 tb of potato mixture into oil and flatten. Fry on one side until crisp, about 2 minutes. Repeat on second side. Drain on paper towel. Repeat until all mixtures is used up. At serving time, either reheat cakes in 375F (190C) oven for 5 minutes or serve cold. Garnish with sour cream, caviar and a sprinkling of chives. Top these crisp potato pancakes with sour cream and caviar, or try these alternatives: Sour cream and apple sauce, sour cream and smoked salmon, olive paste or dab of anchovy paste.