Ingredients
1
pound Yukon Gold potatoes, peeled
1/4
tsp ground black pepper
Vegetable oil (for frying)
1/4
cup finely chopped red onion
2
ounces American sturgeon caviar
Directions
1.
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.
2.
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.
3.
Top pancakes with crème fraîche, red onion, and caviar; serve.
4.
*Available at some supermarkets and at specialty foods stores.
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