Potato pancakes with caviar
Description
Perfectly pairs with tea and coffee. These delicate potato pancakes are quick and easy to prepare. The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
1. Peel the potatoes and onion. Using a food processor or grater, coarsely shred the potatoes and onion.
- 2
Step 2
2. Place the vegetables in a colander or wrap them in gauze. Squeeze well to drain as much liquid as possible. Let stand for 2 minutes, then squeeze again. Transfer the mixture to a bowl.
- 3
Step 3
3. In a large bowl, whisk together flour, egg, salt, and pepper. Add the flour mixture to the bowl with potatoes and onions, and mix well until the mixture evenly coats the vegetables.
- 4
Step 4
4. Heat 2 tablespoons of peanut oil in a medium skillet. Using a spoon, place the prepared batter into the skillet, forming pancakes and smoothing them with the back of the spoon. Cook the pancakes over medium-high heat until they turn golden around the edges, about 1 1/2 minutes.
- 5
Step 5
5. Then flip and cook until golden on the other side, about 1 minute. Drain the cooked pancakes on paper towels. Repeat with the remaining potato mixture, adding oil to the skillet as needed.
- 6
Step 6
6. You can keep the prepared pancakes warm in the oven for an hour or longer until ready to serve. Cooked pancakes can be stored in the refrigerator for 1-2 days, or packaged and frozen for up to two weeks. To reheat frozen pancakes, place them in a single layer on a baking sheet, put into a preheated oven at 200 degrees, and bake until heated through. Serve the pancakes with sour cream and red caviar.