Potato Pancakes With Pressed Caviar and Red Onion
Updated Oct. 26, 2022
- Total Time
- 30 minutes
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Ingredients
- 2large baking potatoes
- 2egg whites
- 3tablespoons all-purpose flour
- 1½teaspoons salt
- Freshly ground pepper to taste
- Safflower oil for frying
- 6tablespoons pressed caviar
- ¼cup finely slivered red onion
Nutritional analysis per serving (24 servings)
94 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 5 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 106 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ⅛ inch of oil into a large skillet, and heat over medium-high heat until hot.
- Step 2
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 ¾ teaspoon of the pressed caviar over each pancake, and sprinkle with a few of the slivered onions before serving.
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