Bulviniai Blynai

Bulviniai Blynai Recipe - Vegetarian Lithuanian Dish with Potatoes and Eggs

Region / culture: Lithuania | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Bulviniai Blynai, also known as Lithuanian Potato Pancakes, are a traditional dish in Lithuanian cuisine. These savory pancakes are made with grated potatoes, onions, eggs, and flour, then fried until crispy and golden brown. They are often served with sour cream or applesauce for a delicious and comforting meal.

History

Bulviniai Blynai have been a staple in Lithuanian cuisine for centuries. Potatoes were introduced to Lithuania in the late 18th century and quickly became a popular ingredient in many dishes. Potato pancakes, or Bulviniai Blynai, were a simple and affordable meal that could be made with basic ingredients found in most Lithuanian households. Today, they are still enjoyed as a traditional dish during holidays and special occasions.

Ingredients

7 medium potatoes
1 medium onion
3 eggs
0.5 tsp salt
dash of pepper
4 tbsp flour
1 tsp lemon juice

How to prepare

Peel and grate the potatoes, then drain any excess water.
Next, add the grated onion, eggs, salt, pepper, and flour.
Mix everything together until you achieve a thick batter-like consistency.
If the mixture is too thick, you can add 0.13 to 0.25 cups of milk. Beat the mixture until it resembles a waffle batter.
Lastly, add 1 tsp of lemon juice.
In a frying pan, heat vegetable oil or lard. Fry the mixture until it turns golden brown on both sides.
Once cooked, place the latkes on paper towels to drain any excess oil.
Serve the latkes with sour cream or your favorite topping.

Variations

Add grated cheese or herbs to the batter for extra flavor.
Top the pancakes with smoked salmon or caviar for a luxurious twist.
Make sweet potato pancakes by substituting sweet potatoes for regular potatoes.

Cooking Tips & Tricks

Make sure to drain any excess water from the grated potatoes to prevent the pancakes from becoming soggy.

- Adjust the thickness of the batter by adding a small amount of milk if needed.

- Fry the pancakes in hot oil or lard to achieve a crispy and golden brown exterior.

- Serve the pancakes immediately after frying for the best taste and texture.

Serving Suggestions

Serve Bulviniai Blynai with sour cream, applesauce, or lingonberry jam for a traditional Lithuanian meal. They can also be enjoyed with a side salad or pickles for a balanced meal.

Cooking Techniques

Use a box grater or food processor to grate the potatoes quickly and evenly.

- Fry the pancakes in batches to ensure they cook evenly and crisp up nicely.

Ingredient Substitutions

Substitute gluten-free flour for regular flour to make the pancakes gluten-free.

- Use olive oil or vegetable oil for frying if you prefer a lighter option.

Make Ahead Tips

Prepare the batter ahead of time and refrigerate it for up to 24 hours before frying.

- Cook the pancakes in advance and reheat them in the oven before serving.

Presentation Ideas

Serve the pancakes on a platter with a dollop of sour cream and a sprinkle of fresh herbs. - Garnish the pancakes with a drizzle of honey or maple syrup for a sweet touch.

Pairing Recommendations

Pair Bulviniai Blynai with a crisp white wine or a cold beer for a refreshing drink.

- Serve the pancakes with a side of sautéed mushrooms or grilled vegetables for a hearty meal.

Storage and Reheating Instructions

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.

- Reheat the pancakes in a preheated oven at 350°F for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Bulviniai Blynai contains approximately 200 calories.

Carbohydrates

Each serving of Bulviniai Blynai contains approximately 25 grams of carbohydrates.

Fats

Each serving of Bulviniai Blynai contains approximately 10 grams of fats.

Proteins

Each serving of Bulviniai Blynai contains approximately 5 grams of proteins.

Vitamins and minerals

Bulviniai Blynai are a good source of vitamin C, potassium, and fiber.

Alergens

Bulviniai Blynai contain eggs and gluten from the flour.

Summary

Bulviniai Blynai are a delicious and satisfying dish that is relatively high in carbohydrates and fats. They are a good source of proteins and essential vitamins and minerals.

Summary

Bulviniai Blynai are a classic Lithuanian dish that is easy to make and full of flavor. These savory potato pancakes are perfect for breakfast, brunch, or dinner and can be enjoyed with a variety of toppings. Try making them at home for a taste of traditional Lithuanian cuisine.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Bulviniai Blynai. It was a warm summer day, and I was visiting my dear friend Agnes in her cozy little cottage on the outskirts of the village. Agnes was known far and wide for her incredible cooking skills, and I always jumped at the chance to learn from her.

As I stepped into her kitchen, the aroma of sizzling onions and potatoes filled the air. Agnes greeted me with a warm smile and a twinkle in her eye. "Ah, my dear, you've come just in time! I'm making my famous Bulviniai Blynai today, and you simply must try them."

I watched in awe as Agnes effortlessly mixed together grated potatoes, onions, eggs, and a sprinkling of flour. She then spooned the mixture onto a hot skillet, creating perfect little pancakes that sizzled and crisped up beautifully. The sight and smell of those Bulviniai Blynai made my mouth water, and I couldn't wait to taste them.

As we sat down to enjoy our meal, Agnes shared the story behind the recipe. She had learned to make Bulviniai Blynai from her own grandmother, who had passed it down through the generations. The recipe originated in Lithuania, where Agnes' ancestors hailed from, and it was a cherished family tradition.

I savored each bite of the delicious Bulviniai Blynai, the flavors of the crispy potatoes and sweet onions melting together in perfect harmony. As I listened to Agnes talk about her grandmother and the memories she associated with this dish, I felt a deep sense of connection to my own heritage and the importance of passing down recipes through the generations.

From that day on, Bulviniai Blynai became a staple in my own kitchen. I practiced making them time and time again, perfecting the art of flipping them just right so they turned golden brown and crispy on both sides. I experimented with different seasonings and toppings, adding my own twist to the traditional recipe.

Over the years, I shared my love for Bulviniai Blynai with friends and family, hosting brunches and dinner parties where I served up piles of these delectable potato pancakes. Each time I made them, I felt a sense of pride and nostalgia, remembering that fateful day in Agnes' kitchen when I first learned the recipe.

As the years passed, I continued to collect recipes from various places and people, adding them to my repertoire of culinary delights. But the recipe for Bulviniai Blynai always held a special place in my heart, a reminder of the bond between food and family, tradition and heritage.

Now, as I pass the recipe down to my own grandchildren, I hope they will cherish it as much as I have. I hope they will gather in the kitchen, their hands busy grating potatoes and mixing batter, their hearts full of love and memories. And I hope that, with each bite of those crispy, savory Bulviniai Blynai, they will feel a connection to the past and a sense of belonging that can only come from sharing a meal with loved ones.