Lithuanian Potato Pancakes (Bulviniai Blynai)
Crispy on the outside, tender on the inside, Lithuanian Potato Pancakes (or Bulviniai Blynai) are the ultimate comfort food of Lithuanian cuisine. Whether served with a dollop of sour cream or enjoyed plain, these golden beauties are a simple yet irresistible staple that brings a taste of tradition to your table.
Equipment
- Box Grater With A Wide Zester Side or Powerful Smoothie Maker/ Food Processor
Ingredients
- 800 g (1.8 lb) starchy yellow-fleshed potatoes* peeled
- 1 teaspoon salt plus extra to sprinkle on top
- 1 egg small
- 6 tablespoon odourless oil for frying
- sour cream or farmer's cheese dip to serve
Instructions
- Peel the potatoes and pat them dry with a paper towel to remove any extra moisture. Using the zester side of a box grater, finely grate the potatoes (photo of the grater in the text above). Alternatively, use a powerful smoothie maker or food processor to blitz raw potatoes into fine paste).TIP: If any liquid pools on top, spoon it off. If you're using very watery potatoes, you may need to drain them through a fine sieve.
- In a large mixing bowl, combine the grated potatoes with an egg and a generous pinch of salt. Mix well. TIP: if your potatoes have lower starch content, add a tablespoon of potato or corn starch.
- Heat a good glug of vegetable oil in a large frying pan over medium heat. Scoop a heaping spoonful of the potato mixture for each pancake and gently place it into the hot pan. Let them fry undisturbed for about 2 minutes to develop a crispy base. (Resist the urge to flip too soon, or they might stick or fall apart.)
- Flip the pancakes and fry for another 2–3 minutes, until both sides are beautifully crispy and golden brown. Add more oil as needed between batches.
- Serve immediately with a dollop of sour cream or Farmer's Cheese Dip for the ultimate comfort food experience.
- Making a big batch? Keep the pancakes warm by arranging them in a single layer on a baking sheet and placing them in a low oven until ready to serve.
Notes
You need very starchy, ideally yellow-fleshed potatoes for best results. If you are in the part of the world where you can get Laura, Soraya or Vineta varieties, they will work best for the Lithuanian Potato pancakes. Yukon Gold is the best variety in the US. In the UK, try these with Albert Bartlett Butter Gold Potatoes or Charlotte Potatoes (the latter will be slightly watery).