The Best Lithuanian Potato Pancakes
Crunchy, savory Lithuanian potato pancakes feature grated potatoes and onions, perfect for a hearty breakfast or brunch, appealing to those who love crispy, flavorful comfort food.
Ingredients
Instructions
- After draining potatoes, let water stand, then pour off the water and return the starch from the bottom of the container to the grated potatoes.
- Mix the grated potatoes, grated onion, beaten eggs, salt, pepper, and flour until well combined.
- Heat oil in a skillet over medium-high heat.
- Spoon the potato mixture into the hot grease and flatten slightly.
- Fry until golden brown on both sides, about 3-4 minutes per side.
- Drain on paper towels and serve hot.
Tips & Substitutions
For an extra crispy texture, consider adding a bit of cornstarch to the potato mixture. If you don't have flour, finely ground oats or almond flour can be great substitutes for a gluten-free option. Make sure to squeeze out as much moisture from the grated potatoes as possible for the best results. You can also experiment by adding finely chopped herbs for added flavor.
Serving Suggestions
Serve these delicious potato pancakes with a dollop of sour cream or applesauce for a classic touch. They pair wonderfully with a side of sautéed greens or a fresh salad for a complete meal. For a unique twist, try serving them alongside the Diabetic Breakfast - Spanish Omelet for a hearty brunch.
Storage & Reheating
Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated oven at 375°F for about 10-15 minutes until heated through and crispy. Avoid microwaving, as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of The Best Lithuanian Potato Pancakes contains roughly 3071 calories, with 47g protein, 467g carbohydrates, and 114g fat. It is an excellent source of vitamin C (167% of the Daily Value), dietary fiber (112% of the Daily Value), and potassium (106% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2226mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the potato mixture ahead of time?
Yes, you can prepare the potato mixture in advance, but it's best to cook the pancakes fresh. If you must store it, keep it in the fridge and use it within a few hours to prevent browning and excess moisture. Stir well before frying.
What type of potatoes are best for this recipe?
Starchy potatoes like Russets or Yukon Golds are ideal for this recipe as they yield a lighter, crispier pancake. Waxy potatoes may retain too much moisture and not achieve the desired texture.
Can I freeze potato pancakes?
Absolutely! Once cooled, place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag. They can be stored for up to 3 months. To reheat, bake from frozen in the oven until hot and crispy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).