Thursday, 17 January 2008

Lithuanian potato fritters

Polish: mąka
Mapunzugun: rügo
Danish: mel
Macedonian: брашно
Hindi: मैदा
Cree: ᐸᐦᐧᑫᔑᑲᓐ
Flemish: meel
Serbian: брашно
Bavarian: Mäih
Maasai: aunga
Tamil: மாவு
Zulu: ufulawa

This recipe is an eastern-european fantasy about flour. In this part of the world cooked and mashed potatoes combined with flour is a base for many differrent plates. When it is cold outside during a snowy winter, you have to give enough energy so that your body works properly. I found a picture of this lovely Lithuanian Švilpikai and I had to try it. I translated on my own several Lithuanian recipes found in the net,compared them as usual and the result is following.

see also: Slovak potato dumplings

6 medium potatoes
1/2 cup flour
1 spoon potato starch
1 egg
salt, pepper

1. Boil unpeeled potatoes in salted water. Peel when boiled and cooled. Mash with fork.

2. Combine mashed potatoes, flour, potato starch, egg, salt and pepper. Knead until homogeneous.

3. Sprinkle your workplace with some more flour. Roll a thin dough. Sprinkle the dough with flour. Cut into squares / rhombus. Fry in oil in a saucepan.

Lithuanians serve it with mushroom sauce but you can serve it with a delicious walnut sauce of mine, which combines so good with nutty rutabagas (recipe and pic of rutabaga will appear very soon, I promise)

1/2 cup walnut powder
1 cup thick Balcan yoghurt / sour cream
2 garlic cloves
salt, pepper

1. Split walnuts and mill in electric coffee mill or buy walnut powder.

2. Combine with yoghurt (sour cream), salt, pepper and mashed garlic.

No comments: