Carrot blinis

Carrot blinis

Total: 1 hr 15 Min. | Active: 45 Min.
Nutritional value / piece: 80 kcal
, Fat: 3 g
, Carbohydrate: 9 g
, Protein: 3 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Cooking the potatoes

100 g mealy potatoes
salted water, boiling
2 carrots, finely grated
½ dl milk
2 fresh egg yolks
¾ tsp salt


100 g white flour
a little nutmeg
½ parcel dry yeast
2 fresh egg whites
1 pinch salt
clarified butter for frying

Carrot salad

1 tbsp olive oil
1 tbsp white wine vinegar
salt and pepper to taste
2 carrots
2 tbsp chervil, torn
1 tbsp dill, torn into pieces
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How it's done

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Cooking the potatoes

Cook the potatoes in boiling salted water for approx. 15 mins. until soft. Peel the potatoes, crush them using a potato masher or a fork. Mix in the carrots, milk and egg yolks, season with salt.


Mix the flour, nutmeg and yeast and stir into the carrot mixture. Cover the batter and leave to stand for approx. 30 mins. Beat the egg white with the salt until stiff, carefully fold into the batter. Heat a little clarified butter in a non-stick frying pan, reduce the heat. Cook the blinis in batches, using approx. 1 tbsp of batter per blini (approx. 4 cm in diameter), fry for approx. 3 mins. on each side, keep warm.

Carrot salad

Combine the oil and vinegar, season. Using a peeler, peel the carrots, mix into the sauce with the herbs. Serve the salad on top of the blinis.

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