Prepare potatoes: Grate potatoes finely (traditional) or coarsely (for a more rustic pancake). Place in a clean kitchen towel and squeeze out as much liquid as possible.
Mix batter: In a bowl, combine grated potatoes, finely grated onion, eggs, flour, salt, pepper, and paprika. Mix until you get a thick, spoonable batter.
Heat oil: Heat a generous layer of oil or lard in a skillet over medium-high heat.
Fry pancakes: Drop spoonfuls of batter into the hot oil and flatten slightly with the back of the spoon. Fry until golden brown on each side, about 2–3 minutes per side.
Drain & serve: Place pancakes on paper towels to drain excess oil. Serve hot with sour cream, yogurt, or even a sprinkle of cheese.
💡 Tips:
For extra crispiness, keep the batter thick and the oil hot.
You can add minced garlic or chopped fresh herbs (like parsley or dill) to the batter for more flavor.
Serve with sour cream + chopped chives for a true Hungarian touch.
Would you like me to give you a stuffed version (filled with cheese, mushrooms, or minced meat) — a popular Hungarian-style twist that turns these into a full meal?
