Hungarian Potato Pancakes
Crispy, golden, and irresistibly savory, Hungarian Potato Pancakes bring comfort food to a whole new level. These traditional delights are made with freshly grated Russet potatoes and a touch of onion, perfectly seasoned with garlic, salt, and pepper for a burst of robust flavor in every bite. Pan-fried to perfection, their crunchy exterior gives way to a tender, flavorful center. Quick and easy to prepare, these potato pancakes are the ultimate side dish or snack, ready in just 40 minutes. Serve them with a dollop of sour cream and a sprinkle of fresh parsley for a delightful garnish that elevates every bite. Whether you're looking for a hearty appetizer or a satisfying main course, this simple yet authentic recipe captures the essence of Hungarian comfort cuisine. Perfect for family dinners or festive occasions, these pancakes are sure to be a crowd-pleaser!
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Ingredients
- 4 large Russet potatoes
- 1 medium Yellow onion
- 2 large Eggs
- 4 tablespoons All-purpose flour
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 cloves Garlic cloves, minced
- 0.5 cups Vegetable oil (for frying)
- 0.5 cups Sour cream (for serving, optional)
- 2 tablespoons Chopped fresh parsley (for garnishing, optional)
Directions
Step 1
Peel the potatoes and grate them using the large holes of a box grater or a food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.
Step 2
Grate the onion using the same method and add it to the potatoes.
Step 3
In a large mixing bowl, combine the grated potatoes and onions with the eggs, all-purpose flour, minced garlic, salt, and ground black pepper. Mix well until the ingredients are fully incorporated into a cohesive batter.
Step 4
Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil is hot, but not smoking, scoop about 1/4 cup of potato mixture and flatten it into a pancake shape in the pan.
Step 5
Cook the pancakes for 3-4 minutes per side, or until golden brown and crispy. Use a spatula to carefully flip each pancake.
Step 6
Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil. Repeat with the remaining potato mixture, adding more oil to the pan if needed.
Step 7
Serve the potato pancakes warm, with a dollop of sour cream and a sprinkle of fresh parsley, if desired.
Nutrition Facts
| Serving size | (1697.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2729.1 |
| Total Fat 148.2g | 0% |
| Saturated Fat 32.1g | 0% |
| Cholesterol 432mg | 0% |
| Sodium 3895.7mg | 0% |
| Total Carbohydrate 304.6g | 0% |
| Dietary Fiber 24.1g | 0% |
| Total Sugars 23.0g | |
| Protein 56.1g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 444.5mg | 0% |
| Iron 17.8mg | 0% |
| Potassium 7263.6mg | 0% |
Source of Calories