Hungarian Potato Pancakes🇭🇺

👩‍🍳 Instructions:

1. Grate the potatoes:
   • Grate them finely (traditional Hungarian style).
   • Squeeze out the excess liquid using your hands or a clean towel.
2. Mix the batter:
   • In a large bowl, combine grated potatoes, eggs, flour, garlic, onion, salt, pepper, and paprika.
   • The mixture should be moist but hold together when spooned — not runny.
   • Add a bit more flour if needed.
3. Heat the oil:
   • Heat a generous layer of oil in a large skillet over medium-high heat.
4. Fry the pancakes:
   • Spoon 2–3 tablespoons of the potato mixture into the pan and flatten into thin rounds (about ¼ inch thick).
   • Fry for 2–3 minutes per side, until golden brown and crisp.
   • Remove and drain on paper towels.
5. Serve:
   • Serve hot and crispy, sprinkled with a bit of salt.
   • Traditionally served with sour cream, garlic sauce, or even goulash ladled over the top.

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🍽️ Tips:

• For extra crispiness: fry in pork fat or duck fat, just like old Hungarian grandmas did.
• You can also mix in grated zucchini or carrots for a twist.
• Serve them as a main dish with sour cream or as a side dish to hearty Hungarian stews.

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Would you like me to share the Hungarian garlic-sour cream dip (Fokhagymás tejföl) that’s often served with these potato pancakes?