Bulviniai Blynai
Bulviniai blynai (bool-VEE-nyai BLEE-nai)
Potato Pancakes
Crispy, lacy-edged potato pancakes made from grated raw potatoes and onion, fried golden and served with sour cream.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: warm plate
Garnishes: sour cream, fresh dill
Accompaniments: applesauce
Instructions
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1
Grate potatoes and onion finely. Squeeze out excess liquid through cheesecloth.
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2
Mix with eggs, flour, salt, and pepper until combined.
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3
Heat oil in a large skillet over medium-high heat.
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4
Drop spoonfuls of batter into hot oil, flatten into thin rounds. Fry 3-4 min per side until crispy and golden.
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5
Drain on paper towels. Serve hot with sour cream.
Did You Know?
Lithuanian potato pancakes are intentionally made thinner and crispier than their Eastern European cousins, with lacy, almost transparent edges.
Chef's Notes
Equipment Tips
- box grater
- large skillet
- spatula
Garnishing
sour cream, fresh dill
Accompaniments
applesauce
The Story Behind Bulviniai Blynai
Bulviniai blynai are part of Lithuania's deep potato tradition that developed after potatoes became the dominant crop in the 18th-19th centuries. These thin, crispy pancakes became a staple of rural cooking and remain a beloved everyday dish across the country.
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