👩🍳 Instructions:
1. Grate the potatoes:
Use the large holes of a box grater. If watery, gently squeeze out excess liquid — but keep a little for moisture.
2. Mix:
Add garlic, onion (if using), egg, flour, salt, and pepper. Mix until it forms a sticky batter. Add a touch more flour if too runny.
3. Fry it up:
Heat a thin layer of oil in a skillet over medium-high heat. Drop spoonfuls of the batter and flatten slightly.
Fry until deep golden brown and crispy — about 2–3 minutes per side. Drain on paper towels.
🍽️ How to serve:
- Classic style: Warm with sour cream and chopped parsley
- Rustic lunch: With a bowl of goulash or bean soup
- Street food style: Topped with shredded cheese, ham, or spicy sausage
💡 Ashley’s Tips:
- Add a little paprika or caraway for a Hungarian flavor boost.
- Make mini versions for parties or snack boards — crowd-pleaser alert!
- Want a twist? Add grated zucchini or carrot to the mix.
Want this turned into:
- A cozy fall-themed Facebook post with paprika-red vibes?
- A video script in Darija or nostalgic Hungarian-style blog post?
- Or should we pair it with a creamy soup next time?
Let’s make this Hungarian table shine ✨❤️