Best 2 Potato Blinis Recipes
**Potato Blini: A Journey of Taste and Texture**
Embark on a culinary adventure with potato blinis, a delightful and versatile dish that has captivated taste buds for centuries. Originating from Eastern Europe, these savory pancakes offer a harmonious blend of crispy exteriors and fluffy interiors. Made with grated potatoes, flour, eggs, and milk, potato blinis can be enjoyed as a delectable appetizer, hearty breakfast, or delectable side dish. This comprehensive guide presents a collection of potato blini recipes that cater to various dietary preferences and culinary skills. From classic to modern interpretations, these recipes promise an unforgettable gastronomic experience. Dive into the world of potato blinis and discover their endless possibilities.
**Classic Potato Blini:**
Master the art of traditional potato blinis with this classic recipe. Simple yet satisfying, these blinis showcase the natural flavors of potatoes, complemented by a hint of onion and herbs. Pan-fried to golden perfection, they are a timeless treat that never fails to impress.
**Zucchini and Carrot Potato Blini:**
Add a splash of color and nutrition to your blinis by incorporating grated zucchini and carrots. This vibrant recipe offers a delightful twist on the classic, with the addition of fresh vegetables providing a subtle sweetness and enhanced texture.
**Gluten-Free Potato Blini:**
For those with gluten sensitivities or preferences, this gluten-free version of potato blinis is a delightful alternative. Using gluten-free flour and omitting wheat entirely, these blinis maintain their delectable flavor and texture, making them a suitable option for individuals seeking a gluten-free diet.
**Vegan Potato Blini:**
Embracing plant-based cuisine, this vegan potato blini recipe showcases the versatility of this dish. With the exclusion of eggs and dairy, these blinis rely on plant-based milk and starches to achieve a tender and flavorful result. Enjoy the goodness of potato blinis without compromising on taste or satisfaction.
**Sweet Potato Blini:**
Introduce a delightful twist to your blinis by using sweet potatoes instead of regular ones. This unique recipe offers a vibrant orange hue and a naturally sweet flavor, making these blinis a delightful treat for breakfast or brunch.
**Buckwheat Potato Blini:**
Explore the nutty and earthy flavors of buckwheat flour in this innovative potato blini recipe. Combining buckwheat and all-purpose flour, these blinis deliver a distinctive texture and a slightly nutty flavor that complements the savory potato filling.
**Loaded Potato Blini:**
Indulge in a hearty and satisfying meal with these loaded potato blinis. Topped with a generous portion of cheese, crispy bacon, and sour cream, these blinis are a feast for both the eyes and the taste buds. Experience the ultimate comfort food in every bite.
**Potato Blini Canapés:**
Transform potato blinis into elegant and sophisticated canapés. This recipe guides you in creating miniature blinis that serve as perfect vessels for delectable toppings like smoked salmon, caviar, and crème fraîche. Elevate your next gathering with these exquisite appetizers.
POTATO BLINIS
These potato blinis are inspired by a Thomas Keller recipe. They're the ideal base for caviar.
Provided by Claire Saffitz
Categories Bon Appétit Pancake Potato Sour Cream Hors D'Oeuvre Appetizer New Year's Eve
Yield Makes about 30
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Prick potatoes all over with a fork and bake on a rimmed baking sheet until very tender and a knife slides easily through flesh, 60-70 minutes. Let cool slightly. Reduce oven temperature to 200°F.
- Meanwhile, whisk egg yolks, egg, and sour cream in a medium bowl to combine; set sour cream mixture aside.
- Cut potatoes in half lengthwise and scoop flesh from skins; discard skins. Pass flesh through food mill or ricer fitted with the small-hole disk into a large bowl. Working quickly, sprinkle flour, salt, pepper, baking soda, and nutmeg over potatoes; toss lightly with a fork to distribute ingredients, fluff potatoes, and break up any clumps. Make a well in the center and pour in reserved sour cream mixture. Whisk in a circular motion, working from the center out to incorporate, just until smooth (it should look like a thick pancake batter). Cover; let sit 10 minutes.
- Heat a large skillet, preferably nonstick or cast iron, over medium-low. Brush skillet with a thin layer of butter. Spoon scant tablespoonfuls of batter into skillet, spacing about 1" apart. Cook blinis until undersides are golden brown and surfaces look matte and bubbles form on top, about 90 seconds. Gently flip and cook until other sides are golden brown, about 1 minute. Transfer to a wire rack set inside a rimmed baking sheet and keep warm until ready to serve (up to 1 hour before). Repeat with remaining batter, wiping out skillet between batches and brushing with more butter.
POTATO BLINIS - LITHUANIAN.
This is a Lithuanian recipe from my mother-in-law. She always uses some powdered sulphur, burned, to keep her potato mixture white, but I am too afraid to use it, so the last of my mixture always goes brown through oxidation. Don't worry though.... when cooked it reverts to it's proper 'whiteness'. As Lithuania is bordered by both Russia and Poland, Latvia and Belarus it's cuisine is influenced by them all, plus Germany, Estonia, Finland, and Scandinavia but it still manages to be different from them all.
Provided by iknitok
Categories Lunch/Snacks
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Grate the potatoes on the star pattern of your grater, so it comes out looking like a sort of paste.
- Stir in the salt, then start making a well in the mix with a large spoon, removing as much water as possible.
- When you are fed up with this procedure, mix in the egg. At this stage you may want to add a spoonful of flour (plain) or cornflour, but try to resist as it alters the taste of the blini. A spoon of potato flour or starch would be better, but nothing at all is really necessary.
- Add oil and butter to a hot pan, put spoonsful of mixture - 1 spoon per blini - and cook until golden, turn and cook the other side until golden. Place on a platter, covered, in a warm oven to keep warm until the rest of the mixture is cooked.
- My mother-in-law has always served these with several side dishes of quartered tomatoes, sliced lengthwise cucumbers both fresh and pickled (Polski Ogorki), sour cream, caviar, as either an entree or a main, depending upon how many pounds of potatoes used and how keen you are.
Tips:
- Use a large grater to shred the potatoes. This will ensure that the potato pancakes are light and fluffy.
- Do not overmix the batter. Overmixing will make the pancakes tough.
- Cook the pancakes over medium heat. This will prevent them from burning.
- Serve the pancakes immediately with your favorite toppings.
Conclusion:
Potato pancakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy.
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