Recipe

Žemaičių Blynai with a Twist

Savory Lithuanian Potato Pancakes: A Modern Twist on Žemaičių Blynai

4.4 out of 5

Indulge in the flavors of Lithuanian cuisine with this modern twist on the classic dish Žemaičių Blynai. These savory potato pancakes are a staple in Lithuanian households and are loved for their crispy exterior and soft, flavorful interior.

Potato Dish› Žemaičių 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), Nut-free, Soy-free, Dairy-free (if omitting sour cream)

Allergens

Eggs

Not suitable for

Vegan, Paleo, Keto, Low-carb, Egg-free

Ingredients

4 large potatoes, peeled and grated (about 600g / 1.3 lbs) 4 large potatoes, peeled and grated (about 600g / 1.3 lbs)
1 small onion, grated 1 small onion, grated
2 cloves of garlic, minced 2 cloves of garlic, minced
2 tablespoons all-purpose flour (30g) 2 tablespoons all-purpose flour (30g)
2 eggs, lightly beaten 2 eggs, lightly beaten
2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
Salt and pepper to taste Salt and pepper to taste
Vegetable oil for frying Vegetable oil for frying
Sour cream and chives for serving Sour cream and chives for serving

Nutrition

Calories: 250 kcal / 1046 KJ
Fat: 10g (Saturated Fat: 1.5g)
Carbohydrates: 35g (Sugar: 2g)
Protein: 5g
Fiber: 4g
Salt: 0.5g

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, minced garlic, flour, beaten eggs, fresh dill, and fresh parsley. Season with salt and pepper to taste. Mix well until all the ingredients are evenly combined.
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 with more spoonfuls, leaving enough space between each pancake.
5.
Fry the pancakes for about 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
6.
Serve the Žemaičių Blynai hot with a side of sour cream and chives.

Treat your ingredients with care...

Potatoes — Make sure to squeeze out as much moisture as possible from the grated potatoes to achieve crispy pancakes.
Onion — Grating the onion helps distribute its flavor evenly throughout the pancakes.
Garlic — Mince the garlic finely to ensure it blends well with the other ingredients.
Fresh herbs — Chop the dill and parsley just before adding them to the mixture to retain their freshness and flavor.
Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying the pancakes.

Tips & Tricks

For extra crispiness, press down on the pancakes with a spatula while frying.
Serve the pancakes immediately after frying to maintain their crispy texture.
Experiment with different herbs and spices to customize the flavor of the pancakes.
If you prefer a milder onion flavor, rinse the grated onion under cold water before adding it to the mixture.
Leftover pancakes can be reheated in a toaster or oven for a quick and easy snack.

Serving advice

Serve the Žemaičių Blynai hot, accompanied by a dollop of sour cream and a sprinkle of fresh chives. These pancakes are delicious on their own or can be enjoyed with a side of applesauce for a touch of sweetness.

Presentation advice

Arrange the Žemaičių Blynai on a platter, garnished with a sprig of fresh dill or parsley. Serve the sour cream and chive dip in a small bowl on the side. The golden-brown pancakes and vibrant green herbs create an appetizing and visually appealing presentation.