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American Caviar with Crispy Yukon Gold Potato Pancakes

['1 pound Yukon Gold potatoes, peeled', '1 large egg', '2 tablespoons all purpose flour', '1 teaspoon fresh lemon juice', '1/2 teaspoon salt', '1/4 teaspoon ground black pepper', 'Vegetable oil (for frying)', '1/4 cup crème fraîche*', '1/4 cup finely chopped red onion', '2 ounces American sturgeon caviar']

Using largest holes on box grater, shred potatoes into large bowl. Mix in egg and next 4 ingredients. Transfer potato mixture to strainer set over same bowl.
Add enough oil to heavy medium skillet to reach depth of 1/4 inch. Heat oil over medium-high heat. Working in batches, drop batter by rounded tablespoonfuls into hot oil, flattening with back of spoon to form 2- to 3-inch-diameter 1/4-inch-thick pancakes. Fry until golden brown, about 4 minutes per side. Transfer pancakes to paper towels to drain.
Top pancakes with crème fraîche, red onion, and caviar; serve.
*Available at some supermarkets and at specialty foods stores.

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