By Dr. Leah Alexander | Published on July 15, 2023 | Last Updated on August 19, 2023
Are you looking for a dessert recipe? Then try out the Hungarian potato pancakes. This easy and delicious recipe uses simple ingredients like flavorful ingredients to make a scrumptious pancake with a crispy edge. These pancakes are great for breakfast or as an afternoon snack!
So, are you interested to learn how to make Hungarian potato pancakes? Read on to find out the recipe and cooking tips.
What Are Hungarian Potato Pancakes?
Hungarian potato pancakes are a traditional pancake-like dish that is made from potatoes, eggs, oil, salt, and flour. These pancakes have a slightly crispy edge with a fluffy inside. They can be served as breakfast or dessert with any topping of your choice like sour cream, applesauce, or jam.
Where Did I First Try Hungarian potato pancakes?
I still remember the first time I ever had Hungarian potato pancakes. It was at a restaurant we visited while on vacation in Budapest, Hungary. As soon as I saw the menu and read about this traditional pancake-like dish, I knew that I had to try it.
The pancakes were made with simple ingredients like potatoes, eggs, oil, salt, and flour, which made it an easy dish to prepare. I was intrigued by the combination of ingredients that would create such an interesting texture and flavor profile.
When the pancakes arrived at our table, they were served with a side of sour cream and applesauce. The applesauce provided a subtle sweetness that balanced out the savory flavors of the potatoes and eggs. The sour cream added a creamy texture that I found to be absolutely perfect.
I took my first bite and was in awe of the wonderful flavors and textures that this dish had to offer. The pancakes had a slightly crispy edge with a fluffy inside which made them incredibly enjoyable to eat. Every single one was cooked perfectly, making them so delicious that it was hard to stop eating.
Needless to say, I was an instant fan of Hungarian potato pancakes and have been making them ever since. At first, it took me some time to figure out the perfect ratio of ingredients to get just the right consistency for the pancakes, but now it’s a breeze.
It’s a simple recipe that can be enjoyed for breakfast or as a dessert with any topping of your choice. Every time I make it for a gathering of family and friends, it’s always a hit. This recipe is definitely worth trying out.
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Ingredients
- Potatoes: Of course, this recipe is about potatoes. Make sure to use medium potatoes for this recipe as they are easier to grate and will hold their shape better during cooking.
- Eggs: The eggs in this recipe help the pancakes to hold together once cooked and provide an additional hint of flavor.
- Salt: Salt is necessary for proper seasoning and can be adjusted according to personal preference.
- Oil: This ingredient helps to prevent the pancakes from sticking to the pan and adds a nice flavor.
- Flour: All-purpose flour is used in this recipe as it gives the pancakes extra structure and helps them stay together better when cooking.
Cooking Directions
Step 1
Peel potatoes and grate them. Make sure not to get any of the skins in your mix as these can make your pancakes taste bitter. Place grated potatoes in a medium bowl and add eggs, salt, oil, and flour. Mix together all ingredients until all lumps are gone.
Step 2
Heat a large frying pan over medium-high heat and add enough oil to coat the bottom of the pan. Once the oil is hot, spoon about 2 tablespoons of potato mixture into the pan for each pancake.
Flatten them slightly with a spoon so they’re in an even layer.
Step 3
Fry pancakes for about 3 minutes per side or until golden brown. Flip pancakes over and cook for another 3 minutes or until golden on both sides. Place pancakes on a paper towel-lined plate to drain off excess oil.
Serve with your favorite topping like sour cream, applesauce, or jam.
Cooking Tips
- Make sure not to get any of the skins in your mix as these can make your pancakes taste bitter.
- Before adding the pancakes, make sure that the pan is hot before adding oil. This will help ensure that the pancakes don’t stick to the pan.
- Once all of the ingredients are mixed together, do not forget to flatten the pancakes slightly with a spoon so that they’re in an even layer.
What Ingredients Can I Replace or Substitute While Making It?
If you don’t have any all-purpose flour on hand, you can substitute it with whole wheat flour, breadcrumbs, or oat flour. You can also replace the eggs with flaxseed or chia seeds to make a vegan version. Additionally, instead of using oil for frying, you can use butter, ghee or olive oil.
Hungarian Potato Pancakes Recipe
Equipment
- 1 shredder
- 1 frying pan
- spoon
- 1 Blender
- 1 medium bowls
Ingredients
- 2 eggs, well beaten
- 1 teaspoon salt
- 7 tablespoons all-purpose flour
- 6 medium potatoes
- 1 tablespoon oil
Instructions
- Start by peeling your potatoes and use a grater to grate them into small pieces. Make sure that no potato skins find their way into the mix, as this could make your pancakes taste bitter. Gather the grated potatoes in a medium bowl and add in some eggs, salt, oil, and flour. Stir together all these ingredients until the mixture is completely blended and smooth.
- Heat a large frying pan over medium-high heat and coat the bottom of the pan with oil. Take 2 tablespoons of your potato mix in each hand, spoon them into the hot pan, then flatten them out evenly with a spoon.
- Allow pancakes to fry for around 3 minutes on one side and then flip them over for another 3 minutes or until both sides are golden brown. Place your finished pancakes on a paper towel-lined plate to absorb any excess oil and serve them with your favorite topping, such as sour cream, applesauce, or jam.
Notes
- Make sure not to get any of the skins in your mix as these can make your pancakes taste bitter.
- Before adding the pancakes, make sure that the pan is hot before adding oil. This will help ensure that the pancakes don’t stick to the pan.
- Once all of the ingredients are mixed together, do not forget to flatten the pancakes slightly with a spoon so that they’re in an even layer.
Nutrition Information
How to Store Leftover Hungarian potato pancakes?
If you have leftovers, store them in an airtight container and refrigerate them for up to three days. You can reheat the pancakes in a pan or microwave before serving again.
FAQs
Can pregnant women eat this?
Yes, pregnant women can eat Hungarian potato pancakes as long as they are cooked properly and all ingredients used are safe for consumption. It is best to check with a doctor before eating any food while pregnant.
Can I make this recipe gluten-free?
Yes, you can easily make this recipe gluten-free by using gluten-free flour instead of all-purpose flour. Additionally, make sure that all other ingredients are certified gluten-free before using them in the recipe.
What can I serve with Hungarian potato pancakes?
Hungarian potato pancakes are delicious on their own, but they can also be served with any toppings of your choice such as sour cream, applesauce, or jam. Plus, they can be served as a side dish to any main course.
Wrapping Up
Thanks for reading this recipe on how to make Hungarian potato pancakes. This traditional dish is perfect for breakfast, brunch, or as a dessert with any topping of your choice.
It’s easy to make and tastes delicious. Moreover, you can also make it vegan and gluten-free. So, get creative and have fun experimenting with this recipe. I hope that now you’re feeling inspired to try making Hungarian potato pancakes in your own kitchen.
With a few simple ingredients, you can create this delicious dish in no time. Please share the recipe with all your friends and fa mily and let them enjoy this amazing dish too.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
