Potato Pancakes With Pressed Caviar and Red Onion

• 2 large baking potatoes
• 2 egg whites
• 3 tablespoons all-purpose flour
• 1 1/2 teaspoons salt
• Freshly ground pepper to taste
• Safflower oil for frying
• 6 tablespoons pressed caviar
• 1/4 cup finely slivered red onion

1. Peel the potatoes; then shred them.
2. Drain potatoes to remove excess liquid.
3. In a bowl, combine the potatoes with the egg whites.
4. Add the flour and salt and pepper, and toss to mix well.
5. Pour 1/8 inch of oil into a large skillet, and heat over medium-high heat until hot.
6. Press 1 tablespoon of the potato mixture to form each pancake.
7. Working in batches, add the pancakes to the oil, and fry until golden brown, about 30 seconds a side.
8. Remove the pancakes from the oil with a slotted spatula, and place on paper towels to drain.
9. Spread 3/4 teaspoon of the pressed caviar over each pancake, and sprinkle with a few of the slivered onions before serving.

baking potatoes, egg whites, allpurpose, salt, freshly ground pepper, safflower, pressed caviar, red onion

Taken from cooking.nytimes.com/recipes/845 (may not work)