POTATO PANCAKES WITH CAVIAR
Make and share this Potato Pancakes With Caviar recipe from Food.com.
Provided by Manami
Categories Breakfast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Peel the potatoes and grate them lengthwise.
- Place them in a colander or kitchen towel and squeeze out as much liquid as possible.
- Combine the potatoes in a bowl with the onion, egg, flour, salt and pepper; mix well.
- Melt 2 tablespoons of clarified butter in a skillet.
- Drop a heaping tablespoon of the potato mixture into the sizzling butter.
- Flatten with spatula and cook for 2 minutes.
- Turn, flatten again, and cook for another 2 minutes, until crisp of the outside and golden brown.
- Serve the pancakes hot from the skillet with a dollop of créme fraiche or sour cream and a teaspoon of caviar.
- *Note: To make 6 tablespoons of clarified butter, slowly melt 8 tablespoons of butter in a small saucepan. Set it aside until the milk solids settle. Spoon of any solids that rise to the top and then carefully pour off the golden liquid, leaving the milky part in the bottom of the pan. Clarified butter has a higher burning temperature than melted butter.
Nutrition Facts : Calories 369.6, Fat 24.4, SaturatedFat 13.3, Cholesterol 250.6, Sodium 1051.2, Carbohydrate 29.5, Fiber 2.3, Sugar 1.9, Protein 10.5
POTATO PANCAKES WITH PRESSED CAVIAR AND RED ONION
Steps:
- Peel the potatoes; then shred them. Drain potatoes to remove excess liquid. In a bowl, combine the potatoes with the egg whites. Add the flour and salt and pepper, and toss to mix well. Pour 1/8 inch of oil into a large skillet, and heat over medium-high heat until hot.
- Press 1 tablespoon of the potato mixture to form each pancake. Working in batches, add the pancakes to the oil, and fry until golden brown, about 30 seconds a side. Remove the pancakes from the oil with a slotted spatula, and place on paper towels to drain. Spread 3/4 teaspoon of the pressed caviar over each pancake, and sprinkle with a few of the slivered onions before serving.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 106 milligrams, Sugar 0 grams
POTATO PANCAKES WITH CAVIAR
Steps:
- Peel the potatoes and grate them lengthwise. Place them in a colander or kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt, and pepper. Mix well.
- Melt 2 tablespoons of clarified butter in a skillet. Drop a heaping tablespoon of the potato mixture into the sizzling butter. Flatten with a spatula and cook for 2 minutes. Turn, flatten again, and cook for another 2 minutes, until crisp on the outside and golden brown. Serve the pancakes hot from the skillet with a dollop of creme fraiche and a teaspoon of caviar.
- Note: To make 6 tablespoons of clarified butter, slowly melt 8 tablespoons of butter in a small saucepan. Set it aside until the milk solids settle. Spoon off any solids that rise to the top and then carefully pour off the golden liquid, leaving the milky part in the bottom of the pan. Clarified butter has a higher burning temperature than melted butter.
POTATO PANCAKES WITH CAVIAR
Provided by Ina Garten Bio & Top Recipes
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Peel the potatoes and grate them lengthwise. Place them in a colander or kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt, and pepper. Mix well.
- Melt 2 tablespoons of clarified butter in a skillet. Drop a heaping tablespoon of the potato mixture into the sizzling butter. Flatten with a spatula and cook for 2 minutes. Turn, flatten again, and cook for another 2 minutes, until crisp on the outside and golden brown. Serve the pancakes hot from the skillet with a dollop of creme fraiche and a teaspoon of caviar.
- Note: To make 6 tablespoons of clarified butter, slowly melt 8 tablespoons of butter in a small saucepan. Set it aside until the milk solids settle. Spoon off any solids that rise to the top and then carefully pour off the golden liquid, leaving the milky part in the bottom of the pan. Clarified butter has a higher burning temperature than melted butter.
EASY POTATO PANCAKES
My family loves these as a side dish or for Sunday brunch. Delicious topped with sour cream and green onions or applesauce.
Provided by HIGHROAD
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- In a large bowl, stir together potatoes, eggs, onion, flour, salt and pepper.
- In a large skillet, heat oil over medium high heat. Drop large spoonfuls of the potato batter into the skillet and flatten cakes slightly with a spatula. Cook for about 4 minutes on each side, until golden brown. Serve immediately.
Nutrition Facts : Calories 365.5 calories, Carbohydrate 55.4 g, Cholesterol 93 mg, Fat 13.1 g, Fiber 4.9 g, Protein 8.2 g, SaturatedFat 2.5 g, Sodium 47.9 mg, Sugar 3.5 g
SCALLOPS WITH POTATO PANCAKES WITH CAVIAR SAUCE
Recipe by Vinny Dotolo and Jon Shook. Vinny Dotolo found inspiration for this elegant dish by thinking about New Year's Eve classics. Both Champagne and caviar flavor the butter sauce that he spoons over seared scallops set on mini potato pancakes F&W Magazine, Januaey 2010 edition. From: Dinner Party for a New Decade.:) Lovely! Wine Pairing: Just as Champagne pairs well with caviar, so does sparkling Vouvray, which is a bit richer and fruitier. Two to try with these scallops in caviar sauce are the bright NV François Pinon Vouvray Brut and the lightly herbal NV Champalou Vouvray Pétillant Brut.
Provided by Manami
Categories Potato
Time 1h20m
Yield 10 First Course Servings
Number Of Ingredients 19
Steps:
- PREPARE THE PANCAKES:.
- Coarsely shred the potatoes and squeeze out any excess liquid.
- Transfer to a large bowl and stir in the egg, matzo meal, onion and a large pinch of salt.
- Shape the mixture into 20 scallop-size cakes, about 1/2 inch thick; press the cakes to compress them.
- In a large skillet, heat 1/4 inch of vegetable oil until shimmering.
- Working in batches, fry the pancakes over moderately high heat until browned and crisp, about 3 minutes per side.
- Lower the heat if the pancakes brown too quickly and add more oil if necessary.
- Transfer the pancakes to a baking sheet and sprinkle with salt.
- PREPARE THE SCALLOPS & CAVIAR SAUCE:.
- Preheat the oven to 325°F
- In a small saucepan, combine the Champagne with the peppercorns, thyme sprigs, bay leaf, shallot and lemon juice and boil over high heat until reduced to 1 tablespoon, about 15 minutes.
- Strain the sauce into another small saucepan.
- Stir in the creme fraiche and bring to a simmer over moderate heat.
- Remove from the heat and stir in the softened butter, 1 tablespoon at a time.
- Stir in the caviar and season lightly with salt.
- Cover the sauce and keep it warm.
- Wipe out the skillet and heat 1/4 inch of oil in it until shimmering.
- Season the scallops with salt and add half of them to the skillet.
- Cook over high heat until richly browned, about 1 1/2 minutes per side.
- Transfer to a plate and keep warm while you cook the remaining scallops.
- Rewarm the potato pancakes in the oven.
- Arrange the pancakes on a platter and set a scallop on each one.
- Add the chives to the caviar butter sauce and spoon over the scallops.
- Serve right away.
- MAKE AHEAD:*.
- The pancakes and caviar sauce can stand at room temperature for up to 2 hours. Rewarm the caviar sauce over low heat, stirring constantly.
Nutrition Facts : Calories 243.4, Fat 15.9, SaturatedFat 9.6, Cholesterol 83.5, Sodium 86, Carbohydrate 13.8, Fiber 1, Sugar 1, Protein 5.8
SWEET-POTATO PANCAKES WITH CAVIAR
Categories Fish Appetizer Fry Sweet Potato/Yam Fall Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 48
Number Of Ingredients 10
Steps:
- Cook sweet potatoes in large pot of boiling salted water until just tender but still firm, about 15 minutes. Drain and refrigerate until cold, at least 2 hours. (Can be made 1 day ahead; keep refrigerated.)
- Line large baking sheet with parchment paper. Peel potatoes and coarsely grate into large bowl. Stir in green onions. Whisk eggs, flour, salt, and pepper in small bowl. Gently mix into potato mixture. Form mixture into 48 walnut-size balls; transfer to prepared baking sheet. (Can be made 6 hours ahead. Cover and refrigerate.)
- Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Place 8 potato balls in skillet, pressing each gently with spatula to flatten to 1 1/2-inch diameter. Cook until pancakes are rich golden brown, about 2 minutes per side. Transfer to paper towels to drain. Repeat with remaining potato balls, adding more oil to skillet if necessary. Transfer pancakes to platter. Top each with 1 teaspoon sour cream and scant 1/4 teaspoon caviar. Garnish with chives. Serve warm or at room temperature.
AMERICAN CAVIAR WITH CRISPY YUKON GOLD POTATO PANCAKES
Provided by Bruce Aidells
Categories Cake Fish Onion Potato Appetizer Fry Super Bowl Lemon Fall Winter Pan-Fry Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 16
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Top pancakes with crème fraîche, red onion, and caviar; serve.
- *Available at some supermarkets and at specialty foods stores.
POTATO PANCAKES
Use up leftover mashed potato in these breakfast pancakes, delicious with bacon and eggs
Provided by Good Food team
Categories Breakfast, Brunch
Time 45m
Yield Makes 12-15
Number Of Ingredients 9
Steps:
- If you've got potatoes not mash, cook them in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 250g and cool.
- Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives. Whisk the batter until smooth.
- Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.
- Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.
Nutrition Facts : Calories 75 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 0.7 grams sugar, Protein 3 grams protein, Sodium 0.2 milligram of sodium
POTATO PANCAKES WITH SMOKED SALMON, CAVIAR AND DILL CREAM
Recipe by Wolfgang Puck who is best known for putting smoked salmon, caviar and dill-flecked crème fraîche on his designer pizzas, he also loves this trio of toppings with his exceptionally crispy potato pancakes, a dish he makes frequently when cooking at home. All three garnishes are wonderfully decadent together; still, you can leave out the smoked salmon or the caviar. From: Wolfgang Puck's Home Cooking, Best Recipes of 2007. Starters and Hors d'Oeuvres, Pairing of the Day, August 2008, Published August 2007. Pairing Suggestion:These crisp potato pancakes seem to hark back to Puck's Austrian heritage, so serving them with an Austrian wine feels appropriate-especially since dry Riesling's mineral and apple notes pair so well with the smoked salmon and caviar toppings. Look for the herbal 2005 Loimer Langenlois Terrassen or the citrus-inflected 2006 Stadt Krems Grillenparz. These can be dressed up or otherwise - such as at a brunch with Champagne :) or Champagne Punch for New Year's Day or you can serve them at a Cocktail Party. I love these, that goes without saying! ;)
Provided by Manami
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, stir the creme fraiche with the dill and lemon juice.
- Season with salt and black pepper and sprinkle with the chives.
- Refrigerate until ready to serve.
- In a food processor or on a box grater, coarsely shred the potatoes and the onion.
- Transfer to a large, clean kitchen towel and squeeze dry.
- In a medium bowl, mix the shredded potatoes and onion with the egg, flour, baking powder, 1 teaspoon of salt and 1/4 teaspoon of black pepper.
- In a large nonstick skillet or on a griddle, heat the vegetable oil until shimmering.
- Drop 2 tablespoons of the potato mixture into the skillet and flatten with the back of a spoon to make a 3-inch round.
- Make about 5 more pancakes and cook over moderately high heat until golden on the bottom, about 4 minutes.
- Flip the pancakes and cook until golden, about 2 minutes longer.
- Transfer to paper towels to drain.
- Repeat with the remaining potato mixture; you should have 12 pancakes.
- Arrange the potato pancakes on a platter.
- Serve warm, with the dill cream, smoked salmon and caviar.
Nutrition Facts : Calories 363.3, Fat 29.7, SaturatedFat 7.9, Cholesterol 126.7, Sodium 489.8, Carbohydrate 13.4, Fiber 1.1, Sugar 1, Protein 11.9
POTATO PANCAKES I
This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet.
Provided by FISHLOVE
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Yield 6
Number Of Ingredients 7
Steps:
- Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
- Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
- Turn oven to low, about 200 degrees F (95 degrees C).
- Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.
Nutrition Facts : Calories 283 calories, Carbohydrate 46.7 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 5.8 g, Protein 6.5 g, SaturatedFat 1.3 g, Sodium 414.8 mg, Sugar 2.8 g
CLASSIC POTATO PANCAKES
This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.
Provided by Andrew Friedman
Categories Egg Onion Potato Appetizer Side Fry Hanukkah Quick & Easy Kosher Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes about 24 pancakes
Number Of Ingredients 7
Steps:
- Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
- Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
- In large mixing bowl, lightly beat eggs, then whisk in flour.
- Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
- In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
- Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
- Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
- Serve pancakes hot with applesauce and/or sour cream.
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POTATO PANCAKES WITH SMOKED SALMON, CAVIAR AND DILL CREAM
From foodandwine.com
5/5 Category AppetizerAuthor Wolfgang PuckTotal Time 35 mins
- In a small bowl, stir the crème fraîche with the dill and lemon juice. Season with salt and black pepper and sprinkle with the chives. Refrigerate until ready to serve.
- In a food processor or on a box grater, coarsely shred the potatoes and the onion. Transfer to a large, clean kitchen towel and squeeze dry.
- In a medium bowl, mix the shredded potatoes and onion with the egg, flour, baking powder, 1 teaspoon of salt and 1/4 teaspoon of black pepper.
- In a large nonstick skillet or on a griddle, heat the vegetable oil until shimmering. Drop 2 tablespoons of the potato mixture into the skillet and flatten with the back of a spoon to make a 3-inch round. Make about 5 more pancakes and cook over moderately high heat until golden on the bottom, about 4 minutes. Flip the pancakes and cook until golden, about 2 minutes longer. Transfer to paper towels to drain. Repeat with the remaining potato mixture; you should have 12 pancakes.
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