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Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / |  |
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Potato Crisps with Sour Cream and Caviar |
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Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / | |
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Potato Crisps with Sour Cream and Caviar |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
3 ea Baking potatoes, peeled
1/4 c Chives, chopped
Salt Pepper, fresh ground 1/4 c Parsley, chopped
Vegetable oil for frying
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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