Recipe

Lithuanian Potato Pancakes

Crispy Delights: Lithuanian Potato Pancakes

4.6 out of 5

Indulge in the flavors of Lithuanian cuisine with these delectable Lithuanian Potato Pancakes. Made from grated potatoes and seasoned with traditional spices, these crispy delights are a staple in Lithuanian households.

Pancake› Bulviniai blynai

European cuisine› Northern European cuisine› Baltic cuisines› Lithuanian cuisine

Preparation time

20 minutes

Cooking time

20 minutes

Total time

40 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free (if using gluten-free flour), Dairy-free (if served without sour cream)

Allergens

Eggs, Wheat (if using regular flour)

Not suitable for

Vegan, Paleo

Ingredients

4 large potatoes, peeled and grated (about 600g) 4 large potatoes, peeled and grated (about 600g)
1 small onion, grated 1 small onion, grated
2 eggs, beaten 2 eggs, beaten
4 tablespoons all-purpose flour 4 tablespoons all-purpose flour
1 teaspoon salt 1 teaspoon salt
1/2 teaspoon black pepper 1/2 teaspoon black pepper
Vegetable oil, for frying Vegetable oil, for frying

Nutrition

Calories (kcal / KJ): 250 kcal / 1046 KJ
Fat (total, saturated): 10g, 1.5g
Carbohydrates (total, sugars): 35g, 2g
Protein: 6g
Fiber: 4g
Salt: 1.2g

Preparation

1.
Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
2.
In a large bowl, combine the grated potatoes, grated onion, beaten eggs, flour, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
3.
Heat a generous amount of vegetable oil in a large skillet over medium heat.
4.
Take a spoonful of the potato mixture and carefully drop it into the hot oil, flattening it slightly with the back of the spoon. Repeat to make more pancakes, leaving enough space between them in the skillet.
5.
Fry the pancakes for about 3-4 minutes on each side, or until they turn golden brown and crispy.
6.
Remove the pancakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
7.
Repeat the frying process with the remaining potato mixture.
8.
Serve the Lithuanian Potato Pancakes hot with sour cream or applesauce on the side.

Treat your ingredients with care...

Potatoes — Make sure to squeeze out as much moisture as possible from the grated potatoes to achieve crispy pancakes.
Onions — Grate the onions finely to evenly distribute their flavor throughout the pancake mixture.

Tips & Tricks

For extra flavor, add chopped fresh herbs such as dill or parsley to the pancake mixture.
Serve the pancakes immediately after frying to maintain their crispiness.
Experiment with different toppings such as smoked salmon or grated cheese for a unique twist.

Serving advice

Serve the Lithuanian Potato Pancakes as a main course accompanied by a side of sour cream or applesauce. They can also be enjoyed as a delicious appetizer or snack.

Presentation advice

Arrange the golden-brown potato pancakes on a platter and garnish with a sprinkle of fresh herbs. Serve the sour cream or applesauce in small bowls on the side for dipping.