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PHOTOGRAPHED BY JEN CAUSEY
Potato Cakes with Creme Fraiche and Caviar
Indulgent, fancy, and so worth it.
This one is for impressing your party guests.
Ingredients
Instructions
Step 1
Place grated potatoes and onion on a double layer of cheesecloth or a clean kitchen towel. Squeeze firmly to remove as much liquid as possible.
Step 2
Transfer the squeezed vegetables to a large bowl. Add the beaten eggs and stir to coat evenly.
Step 3
Stir in flour, baking powder, garlic powder, smoked paprika, pepper, and ½ teaspoon of salt. Mix until the batter is well combined and cohesive.
Step 4
Heat oil in a large nonstick skillet over medium-high heat. Spoon about 3 tablespoons of the potato mixture per cake into the skillet, flattening each into a ¼-inch-thick patty.
Step 5
Cook until golden brown and crisp on both sides, 3–4 minutes per side. Transfer to a paper-towel-lined plate and sprinkle lightly with some of the remaining ¼ teaspoon salt.
Step 6
Repeat the process with the remaining potato mixture, adding oil as needed between batches. Top each cake with a dollop of crème fraîche and a touch of caviar. Serve warm.
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