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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Recipe Information
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)
Instructions
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.
Grate the onion using the same method and add it to the potatoes.
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.
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.
Cook the pancakes for 3-4 minutes per side, or until golden brown and crispy. Use a spatula to carefully flip each pancake.
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.
Serve the potato pancakes warm, with a dollop of sour cream and a sprinkle of fresh parsley, if desired.
Nutrition Facts
Calories |
2683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.1 g | 192% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 3176 mg | 138% | |
| Total Carbohydrate | 286.8 g | 104% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 20.9 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 405 mg | 31% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 6501 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
