Potato Crisps with Sour Cream and Caviar

  • 3 ea baking potatoes, peeled
  • 1/4 cup chives, chopped
  • Salt and pepper, fresh ground
  • 1/4 cup parsley, chopped
  • Vegetable oil for frying
  • Garnish:
  • 1/2 cup sour cream
  • 2 oz. Salmon caviar
  • 1/4 cup chives, chopped
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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 Tbsp 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 375° F - 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.

Servings: 12
Submitted by: Recipe Group Member
Date: Jan, 13, 2000