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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the potatoes and grate them lengthwise. | 2. Place them in a colander or kitchen towel and squeeze out as much liquid as possible. | 3. Combine the potatoes in a bowl with the onion, egg, flour, salt and pepper; mix well. | 4. Melt 2 tablespoons of clarified butter in a skillet. | 5. Drop a heaping tablespoon of the potato mixture into the sizzling butter. | 6. Flatten with spatula and cook for 2 minutes. | 7. Turn, flatten again, and cook for another 2 minutes, until crisp of the outside and golden brown. | 8. Serve the pancakes hot from the skillet with a dollop of créme fraiche or sour cream and a teaspoon of caviar. | 9. *Note: To make 6 tablespoons of clarified butter, slowly melt 8 tablespoons of butter in a small saucepan. Set it aside until the milk solids settle. Spoon of any solids that rise to the top and then carefully pour off the golden liquid, leaving the milky part in the bottom of the pan. Clarified butter has a higher burning temperature than melted butter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baking potato	4			-	-	-	-
extra large egg	2		beaten	-	-	-	-
onion	1		grated	44.0	10.274000000000001	1.21	0.11
flour	6	tablespoons		216.855	47.477	3.5254	0.8414
kosher salt	2 1/2	teaspoons		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
creme fraiche	1/2	cup	sour	-	-	-	-
black caviar	4	ounces	good	299.376	4.5360000000000005	27.8964	20.2986
butter	6	tablespoons	clarified	513.0	23.570999999999998	16.029	43.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.