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Bulviniai Blynai
Lithuanian Potato Pancakes
Crispy on the outside and tender on the inside, these traditional Lithuanian potato pancakes are a beloved staple, often served with sour cream or applesauce.
๐ง ์ฌ๋ฃ
- 1 kg Potatoes(peeled and grated (Russet or similar starchy potatoes recommended))
- 1 medium Onion(grated)
- 2 large Eggs
- 3 tbsp All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- for frying Vegetable oil or lard
- for serving Sour cream or applesauce
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Grate the peeled potatoes and onion. Squeeze out as much liquid as possible from the grated mixture using a cheesecloth or a clean kitchen towel.
๐ก ์ ๋ฌธ๊ฐ ํ: Removing excess liquid is key for crispy pancakes. - 2
In a large bowl, combine the squeezed potato-onion mixture, eggs, flour, salt, and pepper. Mix well until just combined.
- 3
Heat a generous amount of vegetable oil or lard in a large skillet over medium-high heat.
- 4
Drop spoonfuls of the potato batter into the hot oil, flattening them slightly with the back of the spoon to form pancakes.
๐ก ์ ๋ฌธ๊ฐ ํ: Do not overcrowd the pan. - 5
Fry for 3-5 minutes per side, or until golden brown and crispy. Drain on paper towels.
- 6
Serve hot with a dollop of sour cream or applesauce.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUse starchy potatoes for the best texture.
- โEnsure the oil is hot enough before frying to achieve crispiness.
- โServe immediately for optimal crispness.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add finely chopped fresh dill or parsley to the batter.
- Serve with a side of smoked bacon or fried mushrooms.