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.
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