Pancakes with Caviar #InaFridays

pancake w caviar


Ina Friday is back. First Friday of the month already, how time flies! This time, I wanted to try something I had never tried before. I settled for a very interesting dish that called for caviar.




I have had very little experience with caviar. I am generally not fond of fish eggs. Being a Benagli has meant fish eggs are a prized food ingredient, but I never grew a taste for it. My family loves me when they cook fish eggs. Most end up getting more in their share, lol! I didn’t have high hopes for caviar either, still, this sounded so intriguing that I knew I had to try it. After all, what’s life if one does not take some risks?


caviar close up


My first challenge was to buy the exotic fish eggs. I searched for local stores, and came up empty. Maybe I could buy caviar online? It can be a tricky deal to search for an unfamiliar ingredient, especially when it’s not something that is widely available.


caviar in jar


Buying caviar online can be a pretty expensive affair, though one does get great stuff. Buying local is equally expensive, but more difficult to source. And then of course there is a little matter of what kind of caviar to buy. I finally settled for Salmon Roe caviar. Not only I could get it from my local Whole Foods store, but it is the best money can buy in a limited budget, and the good part is, this is what Madamoisellle Ina suggested in her recipe.


pancakes on a plate


But Caviar was not what attracted me to this dish. It was the fact that it was a hash of potatoes fried in clarified butter. It is so rare to see a western chef use clarified butter as a medium that I was intrigued. And then it calls for a pairing with Caviar. This is fusion – for want of a better term – at its best. Clarified butter – or ‘ghee’ is widely used in India as a cooking medium. Some of the dishes call exclusively for ghee and do not taste as good when subbed with oil. Seeing it being used by Ina Garten in a caviar recipe got me all excited.



Assembling this was easy. And guess what? I like fish eggs after all. But in a caviar form. I think I am ready to do a lot more experiments with caviar from now on.

First Friday of every month, a group of exceptionally talented bloggers come together and post a recipe from Ina Garten’s vast recipe repertoire. This month’s theme was appetizer as you already might have guessed by now.

Check out what my fellow Ina bloggers have done this month:




5.0 from 4 reviews
Pancakes with Caviar #InaFridays
Recipe type: Appetiser
Prep time: 
Cook time: 
Total time: 
Serves: 4
Potato pancakes with caviar
  • 2 large baking potatoes (I took really large potatoes)
  • 1 large egg
  • 3 tbsp AP flour
  • 1-1/2 tsp salt
  • 1 tsp fresh cracked pepper (adjust according to taste)
  • 6 tbsp clarified butter (ghee)
  • 50 grams of good quality salmon roe caviar
  • 2 tbsp sour cream
  1. Wash, dry, peel and grate the potatoes.
  2. Using a paper towel, squeeze them as dry as possible.
  3. Now combine the grated potatoes with flour, salt, pepper and egg.
  4. Heat clarified butter in a skillet.
  5. Scoop 1tbsp of potato mixture and plop in in the sizzling butter. Flatten it with a spatula and fry for two minutes. Turn it over and fry for another two minutes.
  6. The pancakes should be crispy golden from outside, nice and soft from inside.
  7. Serve with a dollop of sour cream and caviar.


The recipe I have taken from Barefoot Contessa Ina Garten.

!Note: I served exactly per the instructions, but I liked them more without the sour cream, just with the caviar. My son, on the other hand, loved the sour cream and caviar combo.
My younger one ate the pancakes unadorned. The pancakes themselves are delicious and also did great with green chutney.

Sigh, talk about Indianizing a palate…..


pancakes with caviar nice

15 comments for “Pancakes with Caviar #InaFridays

  1. Cheese with Noodles
    April 4, 2014 at 4:27 AM

    This is a very interesting looking recipe, and it sure came out yummy looking! How are fish eggs served/prepared in Bengali cooking? I’ve admittedly never had fish eggs in caviar or anything else, but would definitely like to give this a try. This past week I tried both bone marrow and octopus for the first time, branching out is a good thing 😀

    • April 7, 2014 at 11:51 AM

      Bone marrow is awesome, but haven’t gotten around to apprecaite octopus as much. Though I can have them in seafood mix. Thanks so much!

  2. April 4, 2014 at 8:42 AM

    Oh how beautiful. My deviled eggs pale in comparison to your elegant appetizer! Love your presentation.

  3. April 4, 2014 at 10:49 AM

    Though Ina would never mention the word “ghee” it would always be clarified butter and she’d claim it was French. My dislike for Ina aside, these look great Minnie! I used to enjoy caviar when I was young! I don’t know if my taste has changed as I’ve grown older since its been so long since I tried it. All i know is, those aloo pancake look divine 😉
    Coffee and Crumpets recently posted..Apple and Rhubarb CrumbleMy Profile

    • April 7, 2014 at 11:46 AM

      You M’am, are outrageous, hahahahaa!!!

  4. April 4, 2014 at 2:31 PM

    LOL! Saw Nazneen’s comment.. I remember her mentioning this to me so I am rolling now.. with memories of the look on her face when she said it. Alo pancake with ghee and caviar looks divine.. giggling away 😀
    Ansh recently posted..Cosmopolitan – Ina FridaysMy Profile

    • April 7, 2014 at 11:45 AM

      LOL!! I know, she told me too, hehehe!!

  5. April 4, 2014 at 6:00 PM

    I love this! I’m going to try it next time I have friends over for dinner…

  6. April 4, 2014 at 7:21 PM

    These are beautiful. I like cooking in clarified butter too because it can take the heat and everything tastes better in butter. Or duck fat. 🙂
    Maureen | Orgasmic Chef recently posted..The IGA Creative Kitchen Challenge – Week 1My Profile

  7. April 4, 2014 at 7:25 PM

    I’ve saw ghee in a nearby Indian store sitting on a shelf. Shouldn’t it be in the refrigerator section? I also wonder about the quality. It’s probably best to make your own. What do you do? Do you buy it or make it?
    Looks yummy!
    Mireya @myhealthyeatinghabitsm recently posted..Kicked Up Non-Alcoholic Watermelon MojitoMy Profile

    • April 7, 2014 at 11:47 AM

      I normally buy it. But best of to get the butter out of cream, and then simmer it till the solids separate. You can also make it with unsalted butter. Let it sit at room temperature, then whip it. Put it on simmer till the solids separate. I will make a post on that soon.

  8. April 4, 2014 at 8:43 PM

    Good for you Minnie. We should all step out of our comfort zone every now and then.
    Mary O’Brien recently posted..Roasted Shrimp Cocktail – Ina FridaysMy Profile

  9. April 7, 2014 at 4:03 PM

    That looks really fancy, very nice recipe!
    Raymund recently posted..HototayMy Profile

  10. April 9, 2014 at 2:31 PM

    Clarified butter isn’t used all that often in the US, but it’s popular in older French recipes (maybe current ones, too). Anyway, love this dish! Such nice flavor and texture. I’d happily have this with or without caviar!
    John@Kitchen Riffs recently posted..Lentil, Rice, and Pea SaladMy Profile

  11. April 14, 2014 at 11:31 PM

    Beautiful, Minnie! We got home with the moving truck Saturday night and I had to cook for a wine dinner yesterday after church…. I’m just beginning to get to the rest of the blogs and I’m so sorry I’m late. Gorgeous pics and I love caviar anything, though I’ve rarely had it ever! This looks like a super way to use it. Happy Monday!
    Alyce Morgan recently posted..Cocoa-Chickpea Chili — Lusty Vegan FareMy Profile

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