Purple Potato Chips with Creme Fraiche and Russian Osetra Caviar

Womenscorner Desk

October 9, 2020

Ingredients:

- 3 ounces Russian Osetra Caviar

- 1 medium purple potato (3 ounces)

- 1 tablespoon salt

- 2 cups hot water

- Vegetable oil for deep-frying

- 2 tablespoons Crème fraîche

Method : Slice potato paper-thin on a mandoline. Dissolve salt within the hot water; add potato. Soak until water cools completely, about 20 minutes. Heat 2 inches oil in large heavy-bottom pot until 350 degrees on an instant-read thermometer. drain potato slices; pat dry. Fry in batches until crispy but still purple, about 1 minute. Transfer to a paper-towel-lined plate. When cool, top each with 1/4 teaspoon Crème fraîche and 1/4 teaspoon caviar. Serve immediately.