Potato blinis, also known as draniki or deruny, are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. Made with grated potatoes, flour, eggs, and seasonings, these pancakes are crispy on the outside and soft and fluffy on the inside. They can be served with a variety of toppings, such as sour cream, caviar, smoked salmon, or fresh herbs, making them a perfect choice for any occasion. Whether you're looking for a quick and easy weeknight meal or a special dish to impress your guests, potato blinis are sure to be a hit.
Here are our top 2 tried and tested recipes!
POTATO BLINIS
These potato blinis are inspired by a Thomas Keller recipe. They're the ideal base for caviar.
Provided by Claire Saffitz
Categories Bon Appétit Pancake Potato Sour Cream Hors D'Oeuvre Appetizer New Year's Eve
Yield Makes about 30
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. 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°F.
- 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.
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.
Provided by iknitok
Categories Lunch/Snacks
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 5
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.
Tips:
- Use a large bowl to mix the batter so that you have enough space to work.
- Make sure the batter is not too thick or too thin. It should be the consistency of pancake batter.
- Heat a large skillet over medium heat and add a little oil or butter.
- Pour 1/4 cup of batter onto the hot skillet for each blini.
- Cook for 2-3 minutes per side, or until golden brown.
- Serve immediately with your favorite toppings, such as sour cream, smoked salmon, or caviar.
Conclusion:
Potato blinis are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be topped with a variety of ingredients to suit your taste. This recipe is a great place to start, but you can also experiment with different ingredients to create your own unique blini recipe.
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