Print

Ina Garten Potato Pancakes with Caviar

Ina Garten Potato Pancakes with Caviar - recipe card
Print Recipe
Print Recipe

Crispy, golden potato pancakes topped with cool crème fraîche and briny caviar. This elegant appetizer balances textures and flavors, perfect for special occasions. Serve these bite-sized delights at your next gathering for a touch of luxury.

Ingredients

Scale
  • 2 pounds russet potatoes (about 4 medium), peeled and grated
  • 1 medium onion, grated
  • 2 large eggs, lightly beaten
  • 1/4 cup all-purpose flour
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup vegetable oil, for frying
  • 1/2 cup crème fraîche
  • 2 ounces caviar (such as Osetra or Sevruga)
  • 2 tablespoons fresh chives, finely chopped

Instructions

  1. Grate the potatoes and onion using the large holes of a box grater or a food processor fitted with the grating disk. Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible; this step is crucial for achieving crispy pancakes.
  2. In a large bowl, combine the grated potatoes, onion, eggs, flour, salt, and pepper. Mix well until all ingredients are evenly incorporated. The mixture should hold together when pressed.
  3. Line a plate with paper towels. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers but does not smoke. You can test the oil by dropping a small piece of potato mixture into it; it should sizzle immediately.
  4. Using a 1/4-cup measure, drop the potato mixture into the hot oil, flattening each into a 3-inch round with a spatula. Do not overcrowd the pan; cook in batches if necessary.
  5. Fry the pancakes for 2 to 3 minutes per side, until they are golden brown and crispy. Adjust the heat as needed to prevent burning. Transfer the pancakes to the paper towel-lined plate to drain.
  6. Repeat with the remaining potato mixture, adding more oil if needed and keeping the cooked pancakes warm in a 200°F oven while you finish.
  7. To serve, top each warm potato pancake with a small dollop of crème fraîche. Carefully spoon a small amount of caviar on top of the crème fraîche. Sprinkle with chopped chives.
  8. Arrange the pancakes on a platter and serve immediately. These are best enjoyed fresh and warm.

Notes

Storage: Store any leftover potato pancakes in an airtight container in the refrigerator for up to 2 days. Freezing is not recommended as they lose their crispness. Reheat in a 350°F oven for 5-7 minutes until warmed through. Caviar should be kept refrigerated and used within 2 days of opening.

Nutrition

Keywords: potato pancakes, caviar, Ina Garten, appetizer, hors d'oeuvres, crispy potato, crème fraîche, luxury appetizer, party food, Russian blini, latkes

Find it online: https://inagartencooks.com/ina-garten-potato-pancakes-with-caviar/