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!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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	1697.4 grams (1697.4g)

Amount per serving	% Daily Value*
Calories	2729

Total Fat 148.20g	190%
Saturated Fat 32.10g	161%
Polyunsaturated Fat NaNg
Cholesterol 432mg	144%
Sodium 3896mg	169%
Total Carbohydrate 304.60g	111%
Dietary Fiber 24.10g	86%
Total Sugars 23.00g
Protein 56.10g	112%

Vitamin D 82IU	410%
Calcium 445mg	34%
Iron 18mg	99%
Potassium 7264mg	155%

*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.

Source of Calories

Fat: 48.0%

Protein: 8.1%

Carbs: 43.9%