Home - Food-Cooking - Romancing the Potato: Dilled potato scones (bulviniai trikampiai), zeppelins (cepelinai or virtiniai), potato pancakes (bulviniai blynai), potato galettes (keptu bulviu blynai), cream of potato soup (pertrintu bulviu blynai)

Romancing the Potato: Dilled potato scones (bulviniai trikampiai), zeppelins (cepelinai or virtiniai), potato pancakes (bulviniai blynai), potato galettes (keptu bulviu blynai), cream of potato soup (pertrintu bulviu blynai)

Maybe you still can’t get a decent french fry in Lithuania, but their potato dishes are legendary

DILLED POTATO SCONES
Bulviniai trikampiai

1 cup flour
1/4 tsp. baking powder
2 1/2 cups unseasoned mashed potatoes
2 Tbsp. melted butter
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1 tsp. dried dill weed
2 eggs, beaten
1 Tbsp. butter
1 Tbsp. oil

Sift together flour and baking powder and set aside. Season potatoes with butter, salt, pepper, nutmeg and dill. Add beaten eggs and flour mixture and mix well. Chill for at least 1 hour. Divide the dough in 2 equal portions and pat out 1 into a 1/2-inch thick round on well-floured surface. Cut in quarters to form 4 wedges. Repeat with remaining dough. Heat butter and oil in skillet or on griddle, and cook scones slowly until lightly browned on both sides. Makes 8 scones.

CREAM OF POTATO SOUP
Pertrintų bulvių sriūba

3 lbs. meat with bones
2 lbs potatoes
3 carrots
1 onion
1 Tbsp. flour
2 Tbsps. butter
2 egg yolks
1 cup cream
Salt, some leeks, celery, parsley

If meat is used, put meat, soup greens, peeled and cut up potatoes and spices into cold water and cook until meat is tender. Remove cooked meat. Strain the soup and force all the vegetables through a strainer. Saute flour in butter, mix in some broth, and pour into the soup. Beat yolks with a dash of salt, mix with the cream and pour into the soup. Potato balls shaped with a special small round knife, may also be added to this soup. They should be cooked separately in salted water being careful not to let them crumble. Serve with croutons: slice day-old bread and cut into small cubes. Saute in butter. When serving soup, the croutons are served in a separate dish.

Note: This soup may be made with or without meat. The cream is also optional.

POTATO PANCAKES
Bulviniai blynai

6 medium potatoes
1 onion, minced
2 large eggs, beaten
1/2 cup flour
1 tsp. salt
Freshly ground white pepper to taste
1 cup vegetable oil for cooking

Peel and grate potatoes. Squeeze liquid out of potatoes and put into large bowl. Add onions, eggs, flour and seasonings. Mix well. Heat 1/2 cup oil in a large, deep skillet over medium-high heat. Spoon a couple tablespoons of batter into oil for each pancake, making pancakes approximately 3 inches in diameter. Fry over medium heat until golden brown, about 3 minutes. Turn and cook other side, about 3 minutes. Halfway through cooking, you may need to add oil. Drain on paper towels. Serve with applesauce or sour cream.

ZEPPELINS
Cepelinai-Virtiniai

5 lbs. raw potatoes
2 medium cooked potatoes
3/4 lbs. ground meat
Salt and pepper to taste
1 onion, chopped, sauteed in butter
1 beaten egg
5 Tbsp. potato flour
1/2 tsp. salt

Peel and grate raw potatoes and strain through a cloth until dry. Add mashed boiled potatoes, beaten egg, salt and flour. Mix well and form into oblongs in the palm of your hand. Place a spoonful of the meat and onion mix and fold over to seal. Drop into boiling salted water a few at a time. Boil about 15 to 20 minutes. Remove with slotted spoon to a warm bowl. Keep warm until all are boiled. Serve hot with fried, diced bacon and onions or butter or sour cream.

POTATO GALETTES
Keptų bulvių blynai

6 medium baking potatoes (about 2 1/2 pounds), washed
salt and pepper to taste
2 eggs, slightly beaten
Oil for frying

Heat oven to 400 degrees. Bake potatoes 1 hour. Allow them to cool thoroughly. Peel cold potatoes. Grate through a grater with large holes. Season to taste with salt and pepper. Add eggs. Toss lightly. Heat enough oil to cover the bottom of a non-stick skillet. Using a 1/4 – cup measure, ladle potato mixture into pan. Do not crowd. Cook over medium-high heat until pancakes brown and crisp; turn and repeat. Keep warm while preparing the rest of the batter. Repeat until all the batter is fried.

Note: To make ahead, brown the potato pancakes and set aside. Keep at room temperature. Re-crisp by heating in 425-degree oven.