Potato Crisps With Sour Cream And Caviar
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Appetizers, Desserts, Vegetables | 12 | Servings | |
INGREDIENTS
| 3 | Baking potatoes, peeled | |
| 1/4 | c | Chives, chopped |
| Salt | ||
| Pepper, fresh ground | ||
| 1/4 | c | Parsley, chopped |
| Vegetable oil for frying | ||
| 1/2 | c | Sour cream |
| 2 | oz | Salmon caviar |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 43
Calories From Fat: 17
Total Fat: 1.9g
Cholesterol: 5mg
Sodium: 34.5mg
Potassium: 153.4mg
Carbohydrates: 5.8g
Fiber: <1g
Sugar: <1g
Protein: <1g