Lithuanian Buckwheat Fritters
If you're a fan of Lithuanian cuisine, you'll love these Buckwheat Fritters, which Lithuanians simply call Lithuanian buckwheat pancakes. They have a great texture and are a great way to enjoy a hearty meal without any meat. Perfectly crispy on the edges and tender inside, these fritters are delicious served warm with sour cream or a savory Bacon and Onion Sauce.
Ingredients
- ¾ cups (100g) buckwheat groats (Kasza)
- 1 tablespoon butter
- 1 brown onion very finely chopped
- 1 carrot finely grated
- 2 garlic cloves minced
- 2 eggs large
- ½ cup (70g) all-purpose flour
- ½ teaspoon all-purpose seasoning
- salt and pepper to taste
- neutral oil for frying
Instructions
- Place the buckwheat in a large pan. Add a teaspoon of salt and pour boiling water over. Cover with a lid and leave the buckwheat to soak for 30 minutes, or until tender.
- Melt the butter in a frying pan, add the onion, carrot and garlic and saute for 7-8 minutes until softened.
- Add the soaked buckwheat and sauted vegetables to a large mixing bowl. Add the seasoning, eggs and flour and mix well to combine.
- Heat a large frying pan with a little oil. Using wet hands to shape patties (or use a large spoon) and fry them for 3-4 minutes on each side until browned and crispy on the edges. Serve warm with sour cream or Bacon and Onion Sauce.