Blinis have a nice crunchy exterior but a slightly softer interior. My version of Blinis, or Potato Pancakes, include a little bit of grated onion, an egg and a bit of flour. I like to serve these potatoes with roasts such as beef, pork or game, and it’s all the better if there is a delicious sauce to go along with the roast.
Ingredients
- 1 medium-large russet potato peeled and grated
- 1/3 medium onion peeled and grated
- 3 tbsp all-purpose flour
- 1 whole egg
- kosher salt to taste
- corn oil for frying
Instructions
- Gather ingredients before starting recipe.
- Preheat oven to 325°F
- Mix grated potato, onion, flour, one egg and salt in a medium mixing bowl. Stir until the mixture is fully blended.
- Heat corn oil to come about 1/4 of the way up in a 10" skillet over medium high heat. Test to see if oil is hot by dropping a very small amount of the mixture in the pan. If it sizzles and rises to the top, the oil is hot enough.
- Drop a generous tablespoon of potato mixture in the oil, gently flatten so that the pancake is evenly thick to the edges, and continue to add more pancakes. You should get about 4 pancakes in the pan.
- Fry until the pancake gets a golden color on the under side, then flip and fry until the second side is also golden.
- Remove to a paper towel lined cookie sheet, immediately salt and continue with the remaining batter until you have made the rest of the pancakes.
- Remove paper towel from cookie sheet and replace the pancakes and heat for 10 minutes in a pre heated oven when ready to serve.
Author Notes
I have made Blinis as an hors d'oeuvres with both caviar and crème fraîche and smoked salmon. Instead of a tablespoon, use a teaspoon to make the pancakes. It's just a little fancy and makes the hors d'oeuvres a little special. And it's all do ahead, with just a quick re-heat in a low oven.
