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.

Lithuanian Potato Pancakes (Bulviniai Blynai)

salt

egg (small)

tbsp odourless oil (for frying)

sour cream cheese

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&#39;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 tbsp 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&#39;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.

I made the Bulviniai Blynai for Sunday Brunch today.  My husband and I were delighted with them  My husband said he wants them every week!  They are super easy to make.  I used russet potatoes and fried them in the bacon grease that was rendered from the bacon that I fried earlier in the same pan.  Dėkoju!

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