Potato Crisps with Sour Cream & Caviar
Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
russet potatoes
peeled |
*
|
| ¼ | cup |
chives
chopped |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| ¼ | cup |
parsley leaves
chopped |
|
| 1 | x |
vegetable oil
for frying |
*
|
| Garnish | |||
| ½ | cup |
sour cream
|
|
| 2 | ounces |
salmon caviar
|
* |
| ¼ | cup |
chives
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
russet potatoes
peeled |
*
|
| 59 | ml |
chives
chopped |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 59 | ml |
parsley leaves
chopped |
|
| 1 | x |
vegetable oil
for frying |
*
|
| Garnish | |||
| 118 | ml |
sour cream
|
|
| 57.8 | ml/g |
salmon caviar
|
* |
| 59 | ml |
chives
chopped |
*
|
Directions
Grate potatoes with grater or food processor.
Add chives, parsley, salt and pepper.
Do not soak potatoes or starch will be lost.
In a large skillet, heat a film of oil on high heat.
For each crisp, drop about 1 tablespoon of potato mixture into oil and flatten.
Fry on one side until crisp, about 2 minutes.
Repeat on second side.
Drain on paper towel.
Repeat until all mixture is used up.
At serving time, either reheat cakes in 375℉ (190℃) F (190 degrees C) oven for 5 minutes or serve cold.
Garnish with sour cream, caviar and a sprinkling of chives.
Try these alternatives: Sour cream and apple sauce, sour cream and smoked salmon, olive paste or dab of anchovy paste.
