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Potato pancakes with caviar

Potato Pancakes with Red Caviar

Very easy and delicious, with a silky sauce and red caviar! These potato pancakes work for both a weeknight and a special-occasion table. To make them more budget-friendly on an everyday basis, you can swap the real caviar for imitation caviar. The result is not only tasty but wholesome, too!

Nika

Recipe author

Composition / ingredients

Servings:

Potatoes

Flour

Sour cream

Eggs

Egg whites

Parsley

Green onion

Pepper

Salt

Vegetable oil

Sour cream

200

Cream cheese

Salt

Red caviar

100

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 7 g

Fats 47 % 14 g

Carbohydrates 30 % 9 g

188 kcal

GI: 89 / 0 / 11

Cooking method

Step 1:

How do you make potato pancakes with caviar? Gather all the ingredients. Use large potatoes (with the skins on, mine weighed about 800 g / 1.75 lb), large eggs, and all-purpose flour. For the sauce, use sour cream of any fat level, depending on the consistency you like — go lighter for a thinner sauce, richer for a thicker one. Add whatever fresh herbs you prefer.
Step 2:

Peel the potatoes and boil them until tender; there's no need to salt the water. To speed things up, cut them into several pieces. Once the potatoes are done, drain them completely — no liquid should be left in the pot.
Step 3:

Return the pot of potatoes to the stove and cook off any remaining water over the lowest heat, without scorching the potatoes. Then mash them with a potato masher. Unlike regular mashed potatoes, though, you can leave a few small lumps for this dish.
Step 4:

Sift the flour over the pot of potatoes, season with salt and pepper, and mix well.
Step 5:

Add the sour cream to the mashed potatoes, beat in the whole eggs, and add the egg whites. Mix everything together very thoroughly again. You should end up with a medium-thick potato batter.
Step 6:

Rinse the fresh parsley and green onions, shake off the water, pat them dry, and chop them. Stir the chopped herbs into the potato batter.
Step 7:

Heat the vegetable oil well in a skillet. Once it's hot, use a tablespoon to spoon the potato batter into the pan as small pancakes.
Step 8:

Fry the potato pancakes over medium heat on both sides until golden brown.
Step 9:

Now make the sauce. In a bowl, whisk the sour cream together with the cream cheese, seasoning lightly with salt to taste.
Step 10:

To serve, arrange the pancakes on a plate, top each one with a little red caviar and some of the sour-cream-and-cream-cheese sauce, and finish with a sprinkle of chopped herbs.

You can swap the sour cream for plain, unsweetened yogurt.
Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe wash and a brush.
Use an oil with a high smoke point for frying! Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and forms toxic compounds, including carcinogens. With rare exceptions, unrefined oils have a low smoke point; they contain lots of unfiltered organic particles that begin to burn quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you're using a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.