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Tsybriki from Belarus

Tsybriki — Belarusian Potato Balls

You can make this wonderful dish from nothing but potatoes! It's a favorite among Belarusians — one more way to put potatoes to good use. Potatoes aren't just tasty; they're hearty and nourishing too.

Maria Kruus

Recipe author

Composition / ingredients

Servings:

Flour (or 3)

Potatoes

Vegetable oil (or 3)

Lard (melted)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 2 g

Fats 26 % 7 g

Carbohydrates 67 % 18 g

142 kcal

GI: 89 / 0 / 11

Cooking method

Cooking time: 45 min

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To make tsybriki, you first need to turn the potatoes into a pressed, drained mass. Grate the raw potatoes on a fine grater, then squeeze out the released juice — the easiest way is to use a cone-shaped bag of thin cloth or a triple layer of cheesecloth. Once the potato mass is well drained, roll it into little balls no bigger than a cherry. Coat them thoroughly in flour and fry in a hot skillet. If the potatoes fall apart, work in a couple more spoonfuls of flour — it all depends on the variety. You can fry the tsybriki in vegetable oil or melted lard. Season with salt and spices to taste, though the truly traditional Belarusian version is made without any salt or pepper at all. It's one more simple, delicious thing you can make from potatoes. Enjoy!