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Potato Crisps with Sour Cream and Caviar




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Potato Crisps with Sour Cream and Caviar

3 ea 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.

 

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previous page: Portuguese Garlic Dip
  
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