Potato Pancakes With Caviar Recipes

AMERICAN CAVIAR WITH CRISPY YUKON GOLD POTATO PANCAKES

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 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 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.

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.

POTATO PANCAKES

Steps:

• In a sieve or colander, drain potatoes, squeezing to remove excess liquid. Pat dry; set aside. , In a large bowl, combine the flour, baking powder and salt. Stir in eggs until blended. Add onion and reserved potatoes; toss to coat., Drop by tablespoonfuls onto a preheated greased skillet. Fry in batches until lightly browned on both sides. Drain on paper towels. Serve with applesauce or syrup if desired.

SCALLOPS WITH POTATO PANCAKES WITH CAVIAR SAUCE

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.

TINY PANCAKES FOR CAVIAR

Steps:

• In mixing bowl, combine potato starch, flour, salt, baking powder and baking soda. In separate bowl, mix buttermilk, egg and 1 tablespoon melted butter. Pour wet ingredients into dry, and whisk into a batter.
• Place a griddle or skillet over medium heat, and brush with melted butter. When griddle is hot, spoon scant tablespoons of batter onto it, about 2 inches apart. After a few minutes pancakes will rise. There will not be many bubbles on the surface. When bottoms are set and golden brown, flip them over, and cook until the other side is golden brown. Serve with caviar and sour cream. Pancakes may be frozen.

MARTHA'S FAVORITE POTATO PANCAKES

Steps:

• Grate potatoes in long shreds, using smooth strokes to run across the large holes of a grater into a large bowl of cold water. Set a sieve or colander over a second bowl and drain potatoes, reserving liquid.
• Set liquid aside until starch sinks to bottom of bowl, about 10 minutes. Carefully pour liquid from bowl and discard, reserving milky residue (potato starch). Transfer potatoes to bowl with potato starch.
• Add onion to the bowl, then stir in eggs, beer, flour, and 1 teaspoon salt; season with pepper.
• Preheat oven to 200°F. Line a baking sheet with paper towels; set aside. In a heavy skillet, heat 1/2 inch oil. Spoon 1/4 cup potato mixture per pancake into skillet. (Make a few at a time, being careful that they don't run into one another.)
• Fry pancakes, flipping once, until golden brown on both sides, about 5 minutes total. Transfer to prepared baking sheet to drain and keep warm in oven while frying the rest. Serve warm with apple- sauce, sour cream, and caviar, if desired.

EASY POTATO PANCAKES

Steps:

• Place the hash browns in a strainer; rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add the flour, eggs, butter, water and salt; mix well. , Heat oil in a large skillet over medium heat. Drop batter by 1/3 cupfuls into oil; fry until golden brown on both sides. Drain on paper towels.

SWEET-POTATO PANCAKES WITH CAVIAR

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.

CHEF JOHN'S CLASSIC POTATO PANCAKES

Steps:

• Place potatoes and onion into a large bowl and pour enough cold water in the bowl to cover by several inches. Let rest until potatoes and onion are completely soaked, 20 to 30 minutes. Pour potato mixture into a colander, rinse, drain, and squeeze repeatedly to remove all moisture.
• Whisk eggs, flour, salt, black pepper, and cayenne pepper together in a bowl until smooth.
• Mix potato mixture and egg mixture together in a large bowl with a spatula.
• Heat 1/4-inch oil in a heavy skillet over medium-high heat. When oil shimmers, drop large spoonfuls of potato batter into hot oil and flatten with a spatula to about 1/2-inch thick. Cook until the edges of pancakes are golden brown and crispy, 3 to 5 minutes. Reduce heat to medium, flip pancakes, and cook until golden brown and crispy on the other side, about 5 minutes more. Repeat cooking process with remaining batter.

POTATO PIKELETS WITH MUSHROOM "CAVIAR" RECIPE

Steps:

• 1 To make pikelets, stir flour with baking powder and salt in a small bowl. In a medium bowl, break up mashed potatoes; whisk in egg and water. When combined, stir in fl our mixture and parsley. Batter has a thin pancake consistency; if too thick add a bit more water. 2 Make pikelets in batches of 4 as they only take a couple of minutes to cook. Heat 1 tbsp (15 mL) of oil in a medium frying pan, preferably cast iron, over medium heat until very hot but not smoking. (Add additional oil as needed.) Spoon teaspoonfuls of batter into hot oil; they should sizzle. Check bottoms after a minute; turn when browned for another minute. Drain on paper towels. Cover and refrigerate until needed, up to 2 days. 3 Coarsely cut up mushrooms; place in food processor with salt. Pulse several times until finely chopped but visible pieces remain. Turn into a small sieve to drain; loosely cover with plastic wrap. After 30 minutes, gently plunge your fist on top of plastic into mushrooms, forcing mushrooms to sieve's side to drive out more liquid. When they look very dry, turn into a small bowl. Stir in oil, juice, parsley and pepper. Cover and refrigerate up to half a day. 4 When ready to serve, preheat oven to 400°F (200°C). Place pikelets in a single layer on an ungreased baking sheet. Bake 5 minutes or until hot. Top with a measure of mushroom mixture, a dab of sour cream and a sprinkling of green onions. Serve right away.