Yukon Gold Potato Blinis
This recipe is idiot-proof. I know, i tested it myself.. on myself. Yukon Gold Potato Blinis make the best little canapés and can be served on their own or with caviar and crème fraîche or other accompaniments like smoked or cured salmon. Make them in rounds, square or octagon or cook them in funky shapes for a special celebration. Use them to patch holes in the wall or as edible sleeping masks, ear muffs or knee pads… Whatever you do, make sure there are plenty of them. You will be asked for seconds.
The recipe for these potato blinis is somewhat similar to gnocchi. At least the ingredients are but the ratio is different. I like to think of them as flattened, pan-fried gnocchi or “gnocchi pancakes” because well, that’s what they are. I know the caviar garnish isn’t very recession-friendly but use your imagination.. and save me a bite.
..’nuff said.
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Yukon Gold Potato Blinis
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- Serves 4
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For the Yukon Gold Potato Blinis:
- 1 lb Yukon Gold Potatoes, skin on
- 2 or 3 tablespoons all-purpose flour
- 1 tablespoon sour cream
- 2 large eggs
- 1 large egg yolk
- salt & white pepper
- butter
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For the garnish (example):
- Caviar
- creme Fraiche
- hard-boiled eggs, chopped
- shallots, chopped
- Put the potatoes in a pot of salted water. Bring to a boil and simmer until cooked. Drain and peel the potatoes while they are still hot. Press through a potato ricer while still warm.
- Incorporate flour with a fork and mix in the sour cream. Add eggs 1 by 1 while mixing. Season with salt and pepper. The batter should have the consistency of pancake batter.
- Heat a nonstick skillet over high heat. Melt some butter and spoon some batter into the pan (like if you were making miniature pancakes). Cook until golden brown, 2 to 3 minutes and flip. Cook for one more minute. Reserve on a tray and garnish.
For the Yukon Gold Potato Blinis:
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