in Dessert Recipes, Eastern Europe, Hungary

Hungarian potato pancakes

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Ingredients for 2 servings:

  • 400 g potatoes
  • 1 egg(s)
  • Salt
  • nutmeg
  • 20 g flour
  • ½ tsp baking soda
  • 3 tsp sugar for sprinkling
  • 1 tsp cinnamon for sprinkling
  • Fat for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

look like doughnuts

Peel the potatoes, roughly dice them, and boil them in salted water for about 20 minutes. Drain and let them cool slightly, but while still hot, press them through a potato ricer and mix them with the egg. Season with salt and nutmeg. Mix the flour and baking soda and stir in. Using a moistened tablespoon, scoop out pieces of the mash and fry them in a deep fryer or in a saucepan with oil until golden brown. Drain the potato pancakes on kitchen paper. Sprinkle with cinnamon and sugar and serve immediately. Tip: These Hungarian potato pancakes also make a great side dish for meat if you omit the cinnamon and sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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