Potato dishes
fried grated-potato pancakes
living tradition
Grated potatoes, onions, egg, starch, sour cream, mushroom sauce, everyday table
Grated potato pancakes, Potato pancakes
What are bulviniai blynai?
Bulviniai blynai are a simple grated-potato dish fried in a pan. They belong to the same family of potato dishes as kugelis, cepelinai, and vėdarai, but they are faster and more everyday.
The success of the dish depends on contrast: crisp edges, a soft center, and enough clear potato and onion flavor.
Bulviniai blynai in Lithuanian Cooking
This is not a ritual dish but a home-cooking dish. It shows how the potato became a foundation of the everyday table and how a filling meal can be made from a few ingredients. Potatoes arrived in Lithuania in the 17th century and spread widely in the 19th century; from then on, in eastern Lithuania, large grated-potato sklindžiai were fried daily and eaten with a dipping sauce.
In the Universal Lithuanian Encyclopedia's overview of Lithuanian foods, grated-potato sklindžiai are listed among Aukštaitija and Dzūkija potato dishes, while potato pancakes with meat filling are associated with Kėdainiai pancakes. This helps separate the everyday thin pancake from thicker, filled regional versions.
Bulviniai blynai are especially convenient when you want a quick hot dish without long boiling or oven baking.
Sauces and Additions
The most common accompaniment is sour cream. For a richer serving, cracklings, mushroom sauce, curd with garlic, or fermented vegetables are used.
Potato pancakes filled with meat move toward another dish type, but they still rely on the same grated-potato mass.
How to Fry Crisp Pancakes
The pan must be well heated but not scorching. If the oil is too cool, the pancakes absorb fat; if too hot, the outside burns while the inside stays raw.
Flour or starch should be minimal. Too much flour hides the potato flavor and makes the pancakes heavier.
Recipe
How are bulviniai blynai made?
Crisp potato pancakes depend on starchy potatoes, fine grating, and a hot pan. Use only enough flour to hold the mass together, not enough to turn it into a doughy pancake.
Ingredients
- 1.2 kg potatoes
- 1 onion
- 1 egg
- 1-2 tbsp potato starch or flour
- Salt and pepper
- Oil for frying
- Sour cream for serving
Method
- Finely grate the potatoes and onion. If the mass is very watery, pour off some liquid but keep the starch that settles at the bottom.
- Mix in the egg, salt, pepper, and one spoonful of starch or flour.
- Heat oil in a pan. Spoon in thin pancakes and flatten slightly.
- Fry over medium to medium-high heat until both sides are browned and the inside is cooked.
- Drain on paper towel and serve hot with sour cream.
Notes
Thin pancakes are crisper than thick ones.
If you are frying a large batch, do not leave the grated mass standing long, because it darkens and becomes wetter.
