Potato Pancakes With Pressed Caviar and Red Onion

Ingredients

• 2 large baking potatoes
• 2 egg whites
• 3 tablespoons all-purpose flour
• 1 ½ teaspoons salt
• Freshly ground pepper to taste
• Safflower oil for frying
• 6 tablespoons pressed caviar
• ¼ cup finely slivered red onion

• Nutritional Information

  • Nutritional analysis per serving (24 servings)

    74 calories; 5 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 23 milligrams cholesterol; 208 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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24 pancakes

Preparation

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 1/8 inch of oil into a large skillet, and heat over medium-high heat until hot.
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 3/4 teaspoon of the pressed caviar over each pancake, and sprinkle with a few of the slivered onions before serving.

30 minutes