Potato Latkes with Red Caviar
4 servings
15 minutes
Potato latkes with red caviar are a refined dish with a rich history rooted in Jewish traditions. Crispy potato pancakes, golden and fragrant, create the perfect base for creamy sour cream and tangy red caviar. Their texture—tender inside and crispy outside—makes each bite unforgettable. This dish symbolizes cozy family evenings and festive gatherings where exquisite flavors emerge from simple ingredients. Latkes can be served as an appetizer or main course, and the combination of potatoes and caviar gives them an elegance worthy of a holiday table. The pleasant aftertaste, balancing creamy softness with salty caviar makes this recipe ideal for those who appreciate subtle gastronomic delights.
1
Grate the potato and mix it with finely chopped onion. Transfer to cheesecloth and let excess liquid drain for about 2 minutes. Then gently squeeze.
- Potato: 450 g
- Onion: 1 head
2
In a large bowl, mix flour, salt, pepper, and egg. Add potatoes and onions and mix well.
- Wheat flour: 0.3 glass
- Salt: 1 teaspoon
- Ground black pepper: 0.3 teaspoon
- Chicken egg: 1 piece
3
Heat the pan and add 2 tablespoons of oil. Place 1 teaspoon of batter on the pan and press lightly. Fry the pancakes on high heat until golden brown for about 1.5 minutes, then flip and fry for another minute. Place on a paper towel. Repeat the same with the remaining batter, adding oil as needed.
- Peanut oil: to taste
4
Place a small amount of sour cream and red caviar on the warm pancakes and serve.
- Sour cream: to taste
- Red caviar (salmon roe): to taste
