Bulviniai blynai

Method

Peel and grate the potatoes and onion finely, then immediately squeeze out excess moisture using a clean kitchen towel to prevent discolouration and sogginess. In a bowl, combine the grated mixture with the egg, flour, salt and pepper, stirring well to bind. Heat the oil in a large frying pan over medium-high heat until shimmering. Drop spoonfuls of the mixture into the hot oil and flatten slightly with the back of the spoon to form thin pancakes about 10cm in diameter. Fry for 3-4 minutes on each side until golden brown and crispy at the edges. Drain on kitchen paper and serve hot with soured cream or mushroom sauce.