Potato Pancakes or Blinis
These little pancakes/blinis are great topped with caviar...but in a pinch, smoked salmon is a great alternative. Feel free to use whatever topping you like. They can also be gluten-free, if you use the potato starch. Wonderful as an appetizer..."I tried another potato blini recipe before this one, and that one didn't turn out so well. Then I tried this recipe. These were great. Great to experiment toppings with too. Very easy to make. I did mine with the potato skin on. My roommate loved it." - Alkoun
Yield: 6 Ready in 30 minutes
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Potato Pancakes or Blinis Preparation
Peel and dice potatoes. Cut onion and peel garlic. Place potatoes, garlic and onion in blender.Add flour, salt, pepper, and eggs.Puree everything in a blender.Fry in olive or vegetable oil using 2 Tablespoons of puree per pancake.I used med/low heat. Lower the heat if you feel they are burning. I don't use too much oil for frying, don't want them to be too greasy. It is very similar to making regular pancakes. You might need to stir the batter every so often before pouring it in the pan.You can definitely make the pancakes bigger if you want. Turn them over and continue cooking until golden brown, about a minute or so.These pancakes are crispy on the outside and soft on the inside. They will lose their crispiness as they sit. Top the blinis with some whipped cream cheese, smoked salmon, chives/onions/cucumber
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