POTATO BLINI RECIPE RECIPES

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POTATO BLINIS RECIPE | BON APPÉTIT



Potato Blinis Recipe | Bon Appétit image

These potato blinis are inspired by a Thomas Keller recipe. They're the ideal base for caviar.

Provided by Claire Saffitz

Yield Makes about 30

Number Of Ingredients 11

1 pound Yukon Gold potatoes, scrubbed
3 large egg yolks, room temperature
1 large egg, room temperature
½ cup sour cream, room temperature
¼ cup all-purpose flour
1½ teaspoon kosher salt
½ teaspoon finely ground black pepper
¼ teaspoon baking soda
¼ teaspoon ground nutmeg
2 tablespoons unsalted butter, melted, slightly cooled
A food mill or potato ricer

Steps:

  • Preheat oven to 425°. 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°.
  • 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.

POTATO BLINIS - LITHUANIAN. RECIPE - FOOD.COM



Potato Blinis - Lithuanian. Recipe - Food.com image

This is a Lithuanian recipe from my mother-in-law. She always uses some powdered sulphur, burned, to keep her potato mixture white, but I am too afraid to use it, so the last of my mixture always goes brown through oxidation. Don't worry though.... when cooked it reverts to it's proper 'whiteness'. As Lithuania is bordered by both Russia and Poland, Latvia and Belarus it's cuisine is influenced by them all, plus Germany, Estonia, Finland, and Scandinavia but it still manages to be different from them all.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 2-4 serving(s)

Number Of Ingredients 5

1 lb potato
1 large egg
1 teaspoon salt
vegetable oil
butter

Steps:

  • Grate the potatoes on the star pattern of your grater, so it comes out looking like a sort of paste.
  • Stir in the salt, then start making a well in the mix with a large spoon, removing as much water as possible.
  • When you are fed up with this procedure, mix in the egg. At this stage you may want to add a spoonful of flour (plain) or cornflour, but try to resist as it alters the taste of the blini. A spoon of potato flour or starch would be better, but nothing at all is really necessary.
  • Add oil and butter to a hot pan, put spoonsful of mixture - 1 spoon per blini - and cook until golden, turn and cook the other side until golden. Place on a platter, covered, in a warm oven to keep warm until the rest of the mixture is cooked.
  • My mother-in-law has always served these with several side dishes of quartered tomatoes, sliced lengthwise cucumbers both fresh and pickled (Polski Ogorki), sour cream, caviar, as either an entree or a main, depending upon how many pounds of potatoes used and how keen you are.

Nutrition Facts : Calories 210.5, FatContent 2.6, SaturatedFatContent 0.8, CholesterolContent 93, SodiumContent 1211.9, CarbohydrateContent 39.8, FiberContent 5, SugarContent 1.9, ProteinContent 7.7

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