👩‍🍳 Instructions

1. Grate the Potatoes

• Grate potatoes finely (the fine side of grater works best)
• If very watery, squeeze out excess liquid
• Grate onion (optional) and mix in

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2. Make the Batter

Add to potatoes:

• Garlic
• Eggs
• Flour (start with 3 tbsp)
• Salt
• Pepper
• Marjoram (if using)

Batter should be thick enough to hold together, not runny
Add more flour if too loose

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3. Fry

• Heat oil in a skillet over medium-high heat
• Spoon batter, flatten into rounds

Size is your choice — small & thin = crispier

• Fry 3–4 minutes per side until:
  ✔ Deep golden
  ✔ Crisp edges
  ✔ Firm center

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4. Drain

• Place on paper towels to remove excess oil

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😍 Serve With:

Classic Hungarian:

• Garlic sour cream
• Fresh sour cream + salt

Rustic Style:

• With goulash
• With pork pörkölt (stew)

Light:

• With yogurt + herbs

Modern:

• With cheese + bacon
• Smoked salmon + dill

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🌿 Tips for Best Texture

• Fine grate = smooth, cohesive pancakes
• Squeeze out potato liquid if too watery
• Don’t add too much flour — keeps them light
• Fry in hot oil for crispiness
• Serve immediately for best texture

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🔥 Variations

Extra Crispy

• Add 1–2 tbsp potato starch

Spicy

• Add hot paprika or chili flakes

Herb Lovers

• Add parsley + dill

Bacon Version

• Add cooked bacon bits into batter

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🧊 Storage

• Best eaten fresh
• Reheat in skillet or oven (not microwave)

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🤤 Why You’ll Love Them

• Cheap, easy, and comforting
• Perfect snack or side dish
• Crispy, garlicky, irresistible

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If you want, I can write:
✔ a short viral-style caption
✔ blog intro
✔ printable recipe card
✔ baked version (healthier)
✔ or air fryer version

Just tell me!