Potato pancakes with caviar

Very simple and delicious, with a delicate sauce and red caviar! Potato pancakes with caviar are suitable for both a weekday and a festive table. However, in order to make the dish more economical on weekdays, natural caviar can be replaced with simulated caviar. It turns out not only delicious, but also useful!

Nick

The author of the recipe

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Composition / ingredients

servings:

For potato pancakes:

Potatoes

Flour

Sour cream

Eggs

Egg whites

Parsley

Green onion

Pepper

to taste

Salt

to taste

Vegetable oil

For sauce:

Sour cream

200

Cottage cheese

Salt

to taste

For submission:

Red caviar

100

Parsley

to taste

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

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
How to make potato pancakes with caviar? Prepare all ingredients. Drill large potatoes (together with the peel, the weight of the potatoes was 800 gr.), chicken eggs of category C1, wheat flour of the highest grade. For the sour cream sauce, take any fat content, relying on your favorite consistency. If you like a thinner sauce – take 10%, if fatter - 20% sour cream. You can add any greens to your liking.
Step 2:
Peel the potatoes and boil until tender, no need to salt the water. To boil the potatoes faster, cut them into several parts. When the potatoes are ready, drain the water from them, no liquid should remain in the pan.
Step 3:
Return the pot of potatoes to the fire and evaporate the remaining water on a minimum heat, but do not burn the potatoes themselves. After that, using a potato masher, crush the potatoes into mashed potatoes. However, unlike mashed potatoes, you can leave small potato lumps for this dish.
Step 4:
Sift wheat flour over a saucepan with potatoes, add salt, pepper and mix well.
Step 5:
Add sour cream to the mashed potatoes, beat in the eggs and add the egg whites. Mix all the ingredients very thoroughly again. You should get a medium-thick potato dough.
Step 6:
Rinse fresh parsley and green onions under water, then shake off the water, dry the greens a little and chop it. Transfer the chopped greens to the potato dough and mix.
Step 7:
Heat the vegetable oil well in a frying pan. When the oil warms up, start spreading the potato dough in the form of small pancakes with a tablespoon.
Step 8:
Fry the potato pancakes on medium heat on both sides until golden brown.
Step 9:
Now prepare the sauce. In a bowl, using a whisk, mix sour cream with cottage cheese, slightly seasoning with salt to taste.
Step 10:
When serving, put the pancakes on a dish, put a little red caviar and cooked sour cream cheese sauce on top of the potato pancakes, sprinkle with chopped herbs on top.

Sour cream can be replaced with natural yogurt without additives.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.