Zalai Dödölle with Fried Onions and Sour Cream – Don’t Lose This Recipe!

Instructions:
Peel the potatoes, cut them into chunks, and cook them in salted water until soft. Do not drain the water completely at first—keep a little of the potato cooking water.

Mash the potatoes directly in the pot. Gradually add the flour while the mixture is still hot, stirring and mixing until a thick, sticky dough forms. The texture should be dense but workable.

Heat a little oil or lard in a pan. Instead of shaping with a spoon, you can use a cookie cutter or pogácsa cutter, as you prefer them more roasted and crispy. Place the pieces into the hot fat and fry them on both sides until golden and slightly crispy.

In a separate pan, slowly fry the sliced onions until deeply golden and caramelized.

Serve the dödölle hot, topped with fried onions and a generous spoon of sour cream.