30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Crispy Potato Pancakes
Crispy Potato Pancakes
Crispy Potato Pancakes
⏱1h
👥4
🔥350 cal
Medium
🍽️French
A luxurious take on potato pancakes, utilizing duck fat for frying and served with crème fraîche and caviar for an unforgettable experience. These pancakes are incredibly flavorful and decadent.
A luxurious take on potato pancakes, utilizing duck fat for frying and served with crème fraîche and caviar for an unforgettable experience. These pancakes are incredibly flavorful and decadent.
Grate the Potatoes using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for crispiness.
In a large bowl, combine the squeezed Potatoes, Egg Yolks, Potato Starch, minced Shallot, Thyme, Fleur de Sel, and White Pepper.
Heat the Duck Fat in a large skillet over medium-high heat until shimmering.
Drop spoonfuls of the potato mixture into the hot duck fat, flattening them slightly with the back of a spoon.
Fry for 4-5 minutes per side, or until deeply golden brown and exceptionally crispy.
Remove the potato pancakes from the skillet and place them on a paper towel-lined plate to drain excess fat.
Serve immediately topped with a dollop of Crème Fraîche, a spoonful of Caviar, and a sprinkle of chopped Chives.
Ingredients
4
1.5 lbs680 gRusset Potatoes-peeled
22Large Egg Yolks
2 tbsp15 gPotato Starch
1/4 cup60 mLShallot-finely minced
1 tbsp15 mLFresh Thyme-leaves only
1 tsp5 mLFleur de Sel
1/2 tsp2.5 mLWhite Pepper
1/4 cup60 mLDuck Fat
1/4 cup60 gCrème Fraîche
1 tbsp15 gCaviar-Ossetra
As neededAs neededChives-finely chopped (for garnish)
Equipment
Box Grater
Kitchen Towel
Large Bowl
Large Skillet
Spoon
Paper Towels
Instructions
Grate the Potatoes using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for crispiness.
In a large bowl, combine the squeezed Potatoes, Egg Yolks, Potato Starch, minced Shallot, Thyme, Fleur de Sel, and White Pepper.
Heat the Duck Fat in a large skillet over medium-high heat until shimmering.
Drop spoonfuls of the potato mixture into the hot duck fat, flattening them slightly with the back of a spoon.
Fry for 4-5 minutes per side, or until deeply golden brown and exceptionally crispy.
Remove the potato pancakes from the skillet and place them on a paper towel-lined plate to drain excess fat.
Serve immediately topped with a dollop of Crème Fraîche, a spoonful of Caviar, and a sprinkle of chopped Chives.
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