Prepare Potatoes: Grate the potatoes and onion. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
Make the Batter: In a bowl, combine grated potatoes and onion with eggs, flour, salt, and pepper. Mix until well combined. The batter should be slightly thick but spreadable.
Heat Oil: Heat a few tablespoons of oil in a large skillet over medium heat.
Cook Pancakes: Spoon a portion of the potato mixture into the skillet and flatten gently with a spatula. Fry 3–4 minutes per side until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
Serve: Serve warm with sour cream, a sprinkle of paprika, chives, or even some grated cheese.
💡 Tips:
For extra crispiness, fry in small batches and avoid overcrowding the pan.
You can mix in cooked bacon or ham for a heartier version.
These pancakes are best eaten immediately while crispy, but they can be reheated in a skillet or oven.
If you want, I can also give you a super quick air fryer version of Hungarian potato pancakes that’s crispy, light, and ready in under 15 minutes. Do you want me to share that?
