This festive appetizer can be prepared in advance and re-heated in a 325°F oven, when you are ready to serve.
- step-by-step directions
- 1 large baking Potato
- 1/4 cup grated Onion
- 1 large Egg (beaten)
- 1 teaspoon Flour
- Salt and Pepper
- Canola Oil (for frying)
- Sour Cream (for serving)
- Caviar (for serving)
- Grate the potato on the large holes of a box grater over a colander. Do the same with the onion directly into the colander. You need only give the onion a few swipes on the grater. Press out liquid, and then transfer to bowl. Add some of the beaten egg to moisten it – the whole egg is not necessary. Add a heaping teaspoon flour, salt, and a few turns of freshly ground black pepper. Combine.
- Heat 1” of oil in a large frying pan. Oil is hot enough if a sliver of grated potato sizzles. Fry by teaspoons pressing out excess liquid before placing in the oil. Fry on both sides until a deep golden brown.
- Top with sour cream and caviar or any other topping, such as chutney, or applesauce, and serve as an hors d’oeuvre or appetizer.
Similar categories: Ingredients Potato Potato Pancakes Courses & Meals Dinner Appetizers, Starters & Snacks Other Side Dishes
Mediterranean Stuffed Peppers with Feta Bechamel
Nasi Goreng (Fried Rice) with Chicken
Orecchiette with Sweet Sausage and Rapini
Lemon Coconut Sugar Cookies
Mushroom and Asparagus Risotto
Fried Green Tomato and Pimento Cheese Pizza
Bacon and Cheddar Pierogies
Spring Chicken Stew
Veggie Fried Rice with Oyster Mushrooms
Salmon Burger with Dill and Cucumber