Lithuanian Potato Pancakes
Crispy edges and a tender potato center make these Lithuanian pancakes a cozy classic, served hot with sour cream.
Ingredients
- potato600 g
- onion1 pcs
- egg1 pcs
- wheat flour30 g
- vegetable oil3 tbsp
- salt1 to taste
- ground black pepper1 to taste
- sour cream150 g
Instructions
Peel the potatoes and onion, rinse them, and grate on a fine grater to get a smooth, juicy mixture.
Transfer the potato-onion mixture to a sieve and let it sit for 5 minutes to drain off excess liquid; don't rinse away all the natural starch.
Transfer the mixture to a bowl, beat in the egg, add the wheat flour, salt, and black pepper, and mix into a thick, lump-free batter.
Heat oil in a wide skillet over medium heat; it should thinly coat the bottom but not smoke.
Drop the batter by tablespoonfuls, about 45 g each, spread into pancakes roughly 5 mm thick, and fry for 3–4 minutes on each side until golden brown.
Transfer the finished pancakes to a paper towel to absorb excess oil, and fry the remaining batches, adding more oil as needed.
Serve the pancakes hot with sour cream.
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