Fluffy Potato Blinis for Canapes

Fluffy potato blinis perfect for cocktail and dinner parties.

Servings: 20 pieces

Author:

Prep Time
15 minutes

Cook Time
35 minutes

Total Time
50 minutes

Snack condiment Canapes

American Russian

Instructions

1 Cook the potatoes with the skin on in salted water for about 20 to 25 minutes.
2 While the potatoes are cooking seperate the whites from the yolks. Use a hand
mixer or kitchen aid and whisk the whites in a kitchen bowl until soft peaks
form. Set aside in the fridge.
3 When the potatoes are soft, strain off the water and let the potatoes cool for
5-10 minutes.
4 When the potatoes have cooled slightly, peel them and push through a potato
ricer into a mixing bowl (alternatively use a masher or sieve). Aim for
390g/13.8oz of riced potatoes.
5 While they are still hot add the flour, baking soda, egg yolks and crème
fraiche. Mix well and season with salt.
6 Carefully spoon by spoon add the beaten egg whites to the potatoes and mix until
a smooth batter has formed.
7 Place the potato mixture in a piping bag. Pipe the batter onto a wide non stick
pan or cast iron pan, the size of a bite-size blinis. Keep the heat on low at
all time, that way they will brown evenly and cook inside.
8 Cook them approximately 4-5 minutes on each side until they have taken on a nice
brown colour.
9 Use the blinis while still warm or place them on a wire rack to cool. If you
cool them down they will slightly deflate so don't be surprised.