Title: Potato Crisps with Sour Cream and Caviar
Categories: Vegetable Appetizer Dessert
Yield: 12 Servings
| 3 | | Baking potatoes, peeled |
| 1/4 | c | Chives, chopped |
| | | Salt |
| | | Pepper, fresh ground |
| 1/4 | c | Parsley, chopped |
| | | Vegetable oil for frying |
| GARNISH |
| 1/2 | c | Sour cream |
| 2 | oz | Salmon caviar |
| 1/4 | c | Chives, chopped |
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 tb 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 375F (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.