Best 2 Yukon Gold Potato Blini Recipes

Searching for the perfect recipe for delectable Yukon Gold potato blini? Look no further! These bite-sized pancakes, originating from Russian cuisine, present a delectable canvas for your culinary artistry. Their golden hue and fluffy texture create a delightful culinary experience, inviting you to indulge in a world of flavors. Whether you prefer savory toppings like smoked salmon and caviar or sweet accompaniments like honey and fresh berries, these blini promise to tantalize your taste buds with every bite. So, prepare to embark on this culinary adventure as we unveil the secrets to creating the most delightful Yukon Gold potato blini that will make you the envy of any brunch or party.

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YUKON GOLD POTATO BLINI WITH EGGPLANT CAVIAR

Yukon Gold Potato Blini with Eggplant Caviar image

Impress dinner guests with this elegant potato blini appetizer from chef Thomas Keller's "The French Laundry Cookbook."

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes about 3 dozen small blini

Number Of Ingredients 11

Ingredients

1 pound Yukon Gold potatoes
2 tablespoons all-purpose flour
2 to 3 tablespoons creme fraiche, at room temperature
2 large eggs
1 large yolk
Coarse salt and freshly ground white pepper
Eggplant Caviar, for serving (optional)
Roasted Pepper Salad, for serving (optional)
Sturgeon Salad, for serving (optional)
Creme fraiche mixed with chopped scallions, for serving (optional)
Fresh butter, for serving (optional)

Steps:

Place potatoes in a medium saucepan and add enough cold water to cover by at least 2 inches. Bring to a boil over high heat; reduce heat to a simmer and simmer until potatoes are tender and easily pierced with the tip of a knife.
Drain and peel warm potatoes; press through a very fine mesh sieve. Immediately weigh out 9 ounces pureed potatoes and transfer to a medium bowl. Working quickly, whisk in flour and 2 tablespoons creme fraiche. Add 1 egg, whisking until batter is smooth. Add second egg, whisking until batter is smooth. Finally add the yolk; whisk until batter is smooth and well combined.
Hold the whisk with some of the batter over the bowl. The batter should fall in a thick stream but hold its shape when it hits the batter in the bowl. If it is too thick, add a little more creme fraiche. Season with salt and pepper.
Heat an electric griddle to 350 degrees or a large nonstick skillet over medium-low heat. Working in batches and wiping griddle with a paper towel between each batch, spoon 1 to 1 1/2 teaspoons batter onto griddle or skillet for each pancake. Cook until bottoms are browned, 1 to 2 minutes. Turn and cook on second side until evenly browned with a small ring of white around the edges, about 1 minute. Transfer to a small baking sheet and keep warm. Serve immediately topped as desired.

YUKON GOLD POTATO BLINI

Yukon Gold Potato Blini image

Provided by Thomas Keller

Categories Potato Appetizer Side New Year's Day Winter Family Reunion Party Potluck Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 3 dozen small blini

Number Of Ingredients 6

Ingredients

1 pound Yukon Gold potatoes
2 tablespoons all-purpose flour
2 to 3 tablespoons crème fraîche, at room temperature
2 large eggs
1 large egg yolk
coarse salt and freshly ground white pepper

Steps:

Place the potatoes in a saucepan with cold water to cover by at least 2 inches. Bring to a boil over high heat, reduce the heat, and simmer until the potatoes are thoroughly cooked and tender.
Peel the warm potatoes and press them through a tamis. Immediately weigh out 9 ounces of puréed potatoes and place them in a medium metal bowl. Working quickly, whisk the flour into the warm potatoes, then whisk in 2 tablespoons crème fraîche. Add 1 egg, whisking until the batter is smooth, add the second egg, and then add the yolk.
Hold the whisk with some of the batter over the bowl. The batter should fall in a thick stream but hold its shape when it hits the batter in the bowl. If it is too thick, add a little more crème fraîche. Season to taste with salt and white pepper.
Heat an electric griddle to 350°F. Note, if you do not have a griddle, heat a large nonstick skillet over medium-low heat. Spoon between 1 and 1 1/2 teaspoons of batter onto the griddle or skillet for each pancake. Cook until the bottoms are browned, 1 to 2 minutes. Then flip them to cook the second side, about 1 minute. The blini should be evenly browned with a small ring of white around the edges. Transfer the blini to a small baking sheet and keep warm while you make the remaining blini, wiping the skillet with a paper towel between batches. Serve the blini as soon as possible.

Tips:

For the best results, use Yukon Gold potatoes. They have a naturally buttery flavor and hold their shape well when grated.
Grate the potatoes using the large holes of a box grater. This will create a coarse texture that will give the blini a light and fluffy interior.
Be sure to squeeze out as much liquid as possible from the grated potatoes. This will help to prevent the blini from becoming too wet and soggy.
When cooking the blini, be sure to use a non-stick skillet over medium heat. This will help to prevent them from sticking and burning.
Cook the blini for 2-3 minutes per side, or until they are golden brown and cooked through.
Serve the blini immediately with your favorite toppings. Some popular options include smoked salmon, caviar, crème fraîche, and chives.

Conclusion:

Yukon Gold potato blini are a delicious and versatile appetizer 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. So next time you're looking for a quick and easy snack or appetizer, give these blini a try!