🥄 Instructions
1. Prepare the Potatoes
- After grating the potatoes, squeeze out excess liquid using a clean kitchen towel or cheesecloth — this ensures crispy pancakes.
- Combine grated potatoes, grated onion, eggs, flour, salt, pepper, and paprika in a large bowl. Mix until well combined.
2. Heat the Oil
- Heat about ¼ inch of vegetable oil in a large skillet over medium heat.
3. Fry the Pancakes
- Spoon 2–3 tablespoons of the potato mixture into the skillet, flattening gently with the back of the spoon to form a pancake.
- Fry 3–4 minutes per side, until golden brown and crispy. Avoid overcrowding the pan.
- Transfer to a plate lined with paper towels to drain excess oil.
4. Serve
- Serve hot with sour cream, or for a heartier meal, alongside smoked sausage or sautéed mushrooms.
💡 Tips for Perfect Hungarian Potato Pancakes
- Drying the potatoes is key for crispiness.
- Add a pinch of caraway seeds or a little garlic powder for authentic Hungarian flavor.
- Keep cooked pancakes warm in a low oven (200°F / 90°C) while frying the rest.
Ashley, if you want, I can also share a baked version of Hungarian potato pancakes — it’s lighter but still wonderfully crispy. Do you want me to do that?