Best 3 Potato Blinis Lithuanian Recipes
**Potato Blini: A Taste of Lithuanian Delicacy**
Embark on a culinary journey to Lithuania with our tantalizing Potato Blini recipes. Blini, also known as Lithuanian pancakes, are a cherished tradition, deeply ingrained in the country's culinary heritage. These delectable treats are crafted from grated potatoes, flour, and eggs, resulting in a golden-brown exterior and a soft, fluffy interior. The versatility of blini knows no bounds, as they can be enjoyed as a savory appetizer, a sweet dessert, or even as a hearty main course. This article presents a diverse collection of blini recipes that cater to every palate and occasion. From classic potato blinis served with sour cream and caviar to sweet apple blinis drizzled with honey, these recipes offer a delightful exploration of Lithuanian cuisine. Discover the art of making blini from scratch, with step-by-step instructions and helpful tips to ensure perfect results. Unleash your inner chef and indulge in the irresistible flavors of potato blinis, a true testament to Lithuanian culinary artistry.
POTATO BLINI WITH CAVIAR
Steps:
- Heat oven to 200 degrees F.
- Stir together mashed potatoes, 1 teaspoon horseradish and flour; set aside.
- Heat oil in a large skillet over medium-high heat. Make blini by dropping 1 tablespoonful of potato mixture into pan. Cook 2 to 4 minutes per side or until golden brown. Remove to a paper towel lined plate to drain. Keep warm in the oven. Repeat with remaining potato mixture.
- In a small bowl, stir together sour cream, remaining horseradish, and dill.
- Serve blini by topping each with 1 1/2 teaspoons sour cream mixture. Garnish with caviar.
LITHUANIAN KUGELIS
This is a Lithuanian dish that my family makes mainly during the holiday season. It goes great with ham or turkey. It is also served in many authentic European restaurants. This recipe is time consuming but well worth the work put into it. This is a 'stick to your ribs' dish and is in no way considered lo-cal or healthy. A dollop of sour cream on top of each piece is a great topping.
Provided by J Sell Sr/Jr
Categories Side Dish Potato Side Dish Recipes
Time 2h
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a Dutch oven set over medium heat, cover, and cook until the bacon has softened and begun to release it's grease. Stir in the onion and cook until softened and translucent. Remove the cover, and continue cooking and stirring until the mixture caramelizes and turns a deep, golden brown. Remove from heat and stir in butter to melt.
- Stir shredded potatoes into the onion mixture, then stir in the evaporated milk and eggs until well combined. Pour into a 9x13-inch glass baking dish.
- Bake in preheated oven for 1 hour, or until golden on top. Remove and let stand for 10 minutes before slicing into 3x3-inch squares. Serve hot.
Nutrition Facts : Calories 474.7 calories, Carbohydrate 39 g, Cholesterol 148.2 mg, Fat 29.8 g, Fiber 4.6 g, Protein 13.9 g, SaturatedFat 12.8 g, Sodium 450.4 mg, Sugar 5.9 g
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.
Tips:
- For crispy potato blinis, use a combination of grated raw and cooked potatoes. The raw potatoes provide structure, while the cooked potatoes add moisture and tenderness.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Be careful not to overmix the batter. Overmixing can make the blinis tough.
- Cook the blinis over medium heat. If the heat is too high, the outsides will burn before the insides are cooked through.
- Serve the blinis immediately with your favorite toppings. Some popular options include sour cream, smoked salmon, caviar, or applesauce.
Conclusion:
Potato blinis are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized with a variety of toppings. With a little practice, you'll be able to make perfect potato blinis every time. So next time you're looking for a new and exciting way to enjoy potatoes, give potato blinis a try. You won't be disappointed!
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