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Potato Pancakes with Creme Fraiche and Osetra Caviar
Makes 2 Servings
*1 large potato
*1/2 medium onion, finely chopped
*1 egg
*2 tsp. flour
*3/4 cup vegetable oil
*Osetra caviar, to taste
*2 tbls. creme fraiche
1Peel and finely grate the potato. Add chopped onion, egg and flour; mix thoroughly.
2Put the oil in a medium-sized saute pan and bring to medium-high heat. Place teaspoon-sized dollops of the potato mixture in the saute pan and cook for about 2 minutes on each side, until they are crispy golden brown.
3To serve, place pancakes on the serving plates and place a dollop of caviar on top of each of the pancakes. Drizzle each plate with the creme fraiche.
Executive Chef Julian Serrano, Picasso at the Bellagio, Las Vegas, NV