Contents
These savory Lithuanian Buckwheat Fritters are hearty, meat-free pancakes with a nutty flavor and crisp edges. Made with roasted buckwheat groats, sautéed vegetables, and pantry staples, they’re perfect served warm with sour cream, farmer’s cheese, or a rich Bacon and Onion Sauce.
Equipment
- Saucepan with lid
- Frying pan
- Large mixing bowl
- Spatula or spoon for flipping
- Measuring cups and spoons
Ingredients
- ¾ cup (100g) roasted buckwheat groats (kasza)
- 1 tbsp butter (or oil for sautéing)
- 1 brown onion, finely chopped
- 1 carrot, finely grated
- 2 garlic cloves, minced
- 2 large eggs
- ½ cup (70g) all-purpose flour
- ½ tsp all-purpose seasoning (e.g., Vegeta)
- Salt and black pepper, to taste
- Neutral oil for frying (vegetable or canola)
Instructions
- Place buckwheat in a saucepan. Add a teaspoon of salt and pour boiling water over it. Cover with a lid and soak for 30 minutes or until tender.
- In a frying pan, melt butter. Add onion, carrot, and garlic. Sauté on low heat for 7–8 minutes, until soft and fragrant.
- In a large mixing bowl, combine soaked buckwheat, sautéed vegetables, eggs, flour, seasoning, salt, and pepper. Mix well.
- Heat oil in a large skillet. Form fritters with wet hands or a spoon. Fry for 3–4 minutes per side, until golden brown and crisp on the edges.
- Serve warm with sour cream, farmer’s cheese dip, or Bacon and Onion Sauce.
Notes
Looking for a cozy, meatless meal that’s packed with flavor and Eastern European charm? These Lithuanian Buckwheat Fritters are a must-try! Known in Lithuania as simple buckwheat pancakes, they boast perfectly crisp edges, a soft and tender center, and a hearty, wholesome bite. Traditionally enjoyed warm with sour cream, farmer’s cheese dip, or a rich Bacon and Onion Sauce, these fritters are the ultimate comfort food. 🌾🧄🧅🌾 Buckwheat – A Lithuanian Pantry Hero
Buckwheat isn’t just delicious — it’s a nutritious staple across Lithuania and much of Eastern Europe. With its nutty flavor and impressive health benefits, buckwheat (especially roasted groats, known as kasza) makes a fantastic base for a variety of dishes. Whether served as a side dish with roasted vegetables or used in salads for extra chew and earthiness, buckwheat is far more versatile than it gets credit for. In this recipe, it shines as the star of the show in fritter form.🛒 Ingredients You’ll Need
Here are the basics for these savory fritters — plus a few substitution ideas:- ¾ cup (100g) roasted buckwheat groats (kasza)
- 1 tablespoon butter (or use neutral oil for sautéing)
- 1 brown onion, finely chopped (or sub with shallots or green onions)
- 1 carrot, peeled and finely grated
- 2 garlic cloves, minced
- 2 large eggs (add a third if the mixture is too dry)
- ½ cup (70g) all-purpose flour (aka plain flour)
- ½ teaspoon all-purpose seasoning (Vegeta is a great option)
- Salt & black pepper, to taste
- Neutral oil for frying (vegetable or canola oil work well)
🧀 Variations & Add-Ins
Get creative with your fritters! Here are a few tasty ways to customize them:- Make it gluten-free: Simply swap all-purpose flour for buckwheat flour for a fully gluten-free version!
- Add cheese: Crumble in feta or farmer’s cheese for a tangy, creamy touch.
- Spice it up: Try adding smoked paprika, ground cumin, or fresh herbs like parsley or coriander.
- Switch the veggies: Replace carrot with grated zucchini (just make sure to squeeze out the moisture).
👩🍳 How to Make Lithuanian Buckwheat Fritters – Step-by-Step
1. Soak the Buckwheat
Place the buckwheat groats in a saucepan. Add a teaspoon of salt and pour boiling water over them. Cover with a lid and let soak for 30 minutes, or until tender.2. Sauté the Veggies
Melt butter in a frying pan. Add the chopped onion, grated carrot, and minced garlic. Cook on low heat for 7–8 minutes, stirring occasionally, until everything is soft and fragrant.3. Mix the Batter
In a large mixing bowl, combine the soaked buckwheat, sautéed vegetables, eggs, flour, and seasoning. Add salt and pepper to taste. Mix until the batter is well combined.4. Fry the Fritters
Heat oil in a large skillet over medium heat. Using wet hands or a spoon, form the mixture into small patties. Fry for 3–4 minutes per side, or until golden and crispy at the edges. Don’t overcrowd the pan!🍽️ Serving Suggestions
These savory fritters are traditionally served with:- A dollop of sour cream
- Creamy farmer’s cheese dip
- Hearty Bacon and Onion Sauce
- A crisp Lithuanian garden salad
- Carrot salad with sunflower seeds
- Or simply on a bed of peppery arugula
🧊 How to Store Leftovers
Let the fritters cool to room temperature before storing. Place them in an airtight container and refrigerate for up to 3 days, or freeze them for up to 3 months. Reheat in a skillet or oven for best texture.❤️ Is Buckwheat Healthy?
Absolutely! Buckwheat is naturally gluten-free and high in fiber, protein, and antioxidants. It's known to support heart health and digestive wellness, making it a great addition to a balanced diet. While everyone’s definition of “healthy” is personal, buckwheat is certainly a smart, satisfying choice.📋 Recipe Card
Ingredients- ¾ cup (100g) roasted buckwheat groats (kasza)
- 1 tablespoon butter
- 1 brown onion, finely chopped
- 1 carrot, grated
- 2 garlic cloves, minced
- 2 large eggs
- ½ cup (70g) all-purpose flour
- ½ teaspoon all-purpose seasoning
- Salt & pepper to taste
- Neutral oil for frying
- Soak buckwheat in boiling salted water for 30 minutes.
- Sauté onion, carrot, and garlic in butter until soft (7–8 min).
- Mix buckwheat, veggies, eggs, flour, and seasonings in a bowl.
- Form into patties and fry in oil for 3–4 minutes per side until golden.
- Serve warm with sour cream or Bacon & Onion Sauce.
Sounds delicious! I’m intrigued by the roasted buckwheat – will definitely try these.