Culinary Connections | Russia Lithuania Slovakia

Potato Pancakes

Kartofel’nyy Blin

This is the standard Russian version of the potato pancake, more like a fritter than a pancake.
500g floury potatoes, peeled, grated small, drained
150g onions, chopped small
2 eggs
45g flour
45ml kefir
Salt, large pinch
Oil, for frying.
Combine all the ingredients in a large bowl, mixing thoroughly.
Using an oiled tablespoon transfer onto hot oil in a frying pan, cook over a medium heat for 15 minutes, turn once.

Bulvinių Blynų/Bulviniai Blynai

This traditional Lithuanian version generally omits the flour and kefir, and uses less egg.
500 g floury potatoes, peeled, grated small, 
drained
150 g onions, chopped small
1 egg
Salt, pinch
Black pepper, freshly ground, pinch
Oil, for frying
Combine potatoes, onions, egg and seasonings in a large bowl, mix thoroughly.
Fry a heaped tablespoon of the mixture over a high heat, about a minute.
Turn, fry for a minute, reduce heat to low.
Fry over a low heat, five minutes each side.
Serve with sour cream.

Kėdainių Blynai

Named after the Lithuanian town on the Nevėžis river, this meat-filled potato pancake is a very old recipe, and still a popular dish.
1 kg floury potatoes, peeled, grated small, 
drained
300 g pork mince
150 g onion, chopped small
2 eggs
Black pepper, freshly ground, large pinch
Salt, pinch
Oil, for frying
Mix potatoes and onions with eggs and salt in a large bowl, set aside.
In a separate bowl combine meat and seasonings.
Begin to fry five heaped tablespoons of potato mixture in oil in a large frying pan over a high heat.
Top each potato pile with a level tablespoon of meat mixture.
Turn heat to medium.
Finish with another heaped tablespoon of potato mixture on top of the meat mixture, press down with a spatula.
Turn heat high, carefully turn pancakes, fry for two minutes, reduce heat to low.
Transfer to a tray, bake in a 140°C oven for ten minutes.
Serve with mushroom and sour cream sauce.

Zemiakové Placky

This is the aromatic Slovakian version.
1 kg floury potatoes, peeled, grated small, 
drained
180 g flour
60 ml milk
1 egg
5 cloves garlic, crushed
15 g salt
10 g marjoram
Black pepper, freshly ground, large pinch
Oil, for frying
Mix potatoes and garlic with egg and salt  in a large bowl, work in flour and milk, season with marjoram and pepper, set aside.

Fry in small batches over medium heat until golden brown, about 15 minutes, turning once.


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