Time: 30 min.
Complexity: easily
Servings: 6 - 8

Potato pancakes with caviar - a detailed recipe.

Ingredients:

• 4 large baking potatoes (900 g)
• 2 lightly beaten medium eggs
• 6 tablespoons of wheat flour
• 2.5 tsp coarse salt
• 1/2 tsp ground black pepper
• 6 tbsp. l. ghee (see tip)
• 1/2 cup crème fraîche or sour cream
• 100 g of red or black caviar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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potato, ghee, salmon caviar, flour, eggs, crème fraîche, sour cream

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Preparation:

Step 1
• Peel the potatoes and grate them, moving them lengthwise. Place the grated mixture in a colander or kitchen towel and squeeze out as much liquid as possible. In a bowl, combine the potatoes with the eggs, flour, salt, and pepper. Mix well.
  
  Melt 2 tablespoons of ghee in a frying pan. Drop heaping tablespoons of potato batter into the hot oil. Press down with a spatula and fry for 2 minutes. Flip, press down again, and fry for another 2 minutes, until the other side is golden brown.
Step 2
• Serve the pancakes hot, straight from the pan, with a spoonful of crème fraîche and a teaspoon of caviar.
  
  
  AdviceTo make 6 tablespoons of ghee, melt 8 tablespoons of butter in a small saucepan over low heat. Let it simmer until the curdled milk solids settle. Skim off any solids that rise to the surface, then carefully pour off the golden liquid, leaving the milky sediment at the bottom of the pan. Clarified butter has a higher smoke point than melted butter.

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