The latest in our series of recipes from team members, Renata is sharing a traditional Lithuanian dish. Made with little more than grated potatoes and onions, with egg and flour for binding, the pancakes can be eaten with salmon or bacon.
(Makes about 24 pancakes)
- 1 medium onion, peeled
- 4 large russet* potatoes, peeled
- 2 large eggs
- 2 tablespoons all-purpose flour
- 6 tablespoons vegetable oil
- 6 tablespoons unsalted butter
- Applesauce and/or sour cream, for serving
*If you can’t find russets, choose another floury potato
Preheat oven to 200°F. Place 2 non-stick baking sheets in the oven.
Use a box grater or food processor fitted with a grating disc to coarsely grate an onion and place it in a colander in the sink. Coarsely grate potatoes and add to the colander, then leave to drain.
In a large mixing bowl, lightly beat eggs, then whisk in flour.
Squeeze the potatoes and onion to extract as much liquid as possible, then add to the egg/flour mixture. Season with salt and freshly ground black pepper. Using a wooden spoon or hands, mix well, but do not overwork.
In a heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon of oil and 1 tablespoon of butter until hot but not smoking. Drop 4 scant ¼-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
Fry until bottoms are golden brown (4 to 5 minutes), then turn over and fry until the other side is golden-brown and crisp (an additional 4 to 5 minutes). Once browned on both sides transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in the oven while making the remaining pancakes.
Using paper towels, carefully wipe the pan clean. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes (repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch).
Serve pancakes hot with apple sauce and/or sour cream.
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