Lunches
Bulviniai Blynai
Ingredients
- 1kg (2 1/4 lbs) Potatoes, peeled
- 1 Small onion
- 2 Eggs
- 3 tbsp (22g) Flour
- 1 tsp (2g) Salt
- 1/2 tsp (1g) Black pepper
- Vegetable oil, for frying
- Sour cream, for serving
Method
- Grate the potatoes and onion finely, then press out as much liquid as possible through a sieve.
- Mix in the eggs, flour, salt, and pepper until you have a thick batter.
- Heat a generous layer of oil in a frying pan over medium-high heat.
- Spoon in portions of batter, flattening slightly, and fry 3-4 minutes per side until deep golden and crisp.
- Drain on paper towels and serve hot with sour cream.
Introduction: Grated potato pancakes are eaten across Lithuania under several regional names and are closely related to the country's love of potato-based dishes, a legacy of the crop's dominance in Lithuanian farming since the 19th century.
Cultural Background: Grated potato pancakes are eaten across Lithuania under several regional names and are closely related to the country's love of potato-based dishes, a legacy of the crop's dominance in Lithuanian farming since the 19th century.
Tips: Squeezing out the potato liquid thoroughly is the key step — skip it and the pancakes will be soggy and fall apart in the pan.
Variations: Fold in grated carrot or courgette for a lighter version, or serve with mushroom sauce instead of sour cream as a light lunch.
Nutrition: Approx. 260 kcal, 6g protein, 14g fat, 27g carbohydrates per serving.
FAQs:
Q: Why do my pancakes fall apart?
A: Not enough liquid was removed from the grated potato, or too little flour was used — add an extra tablespoon of flour if needed.
Q: Can I bake these instead of frying?
A: Yes, bake at 200°C on an oiled tray for about 25 minutes, flipping halfway, though the texture will be less crisp.
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