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July 26, 2018

Lithuanian Potato Pancakes

July 26, 2018/ Lucy Waverman

These typical Lithuanian pancakes are slightly thicker than a latke. Serve on their own, as an appetizer with a small salad or as a side dish with pork, chicken or sausages.

Servings: 4

Ingredients

1 1/2 lbs Yukon gold potatoes, peeled
1 egg, beaten
1/4 cup flour
Salt and freshly ground pepper
2 tbsp vegetable oil
1/2 cup sauerkraut, drained

Method

Grate potatoes, preferably through the grating blade of a food processor. Place grated potatoes in a bowl. Leave for 10 minutes, then, with a slotted spoon, move potatoes to a second bowl. Strain any liquid from first bowl, retaining white starch at the base of bowl. Scrape starch into second bowl with potatoes. Stir in egg and flour. Season well with salt and pepper.

Heat a large skillet over medium heat. Add the oil. Add 4 mounds of mixture, 1/4 cup each. Top each mound with 2 tbsp sauerkraut and cover sauerkraut with another 1/4-cup mixture. Fry for 3 to 4 minutes a side or until golden brown, pressing down occasionally.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Lithuanian Potato Pancakes

Ingredients

Method