Best 2 Hungarian Potato Pancakes Recipes
**Hungarian Potato Pancakes: A Crispy and Savory Treat**
Crispy on the outside and soft and fluffy on the inside, Hungarian potato pancakes, known as "tócsni" or "lepcsánka," are a delectable treat that delights palates. Made with grated potatoes, flour, eggs, and seasonings, these versatile pancakes can be enjoyed as a main course, side dish, or even a hearty snack. Whether you prefer them plain or topped with your favorite savory or sweet accompaniments, Hungarian potato pancakes are sure to satisfy your cravings.
This article presents a collection of three enticing Hungarian potato pancake recipes, each offering a unique twist on this classic dish:
**1. Classic Hungarian Potato Pancakes:**
This traditional recipe showcases the essential flavors and textures of Hungarian potato pancakes. With simple ingredients and easy-to-follow instructions, this recipe is perfect for those seeking an authentic taste of this beloved dish.
**2. Stuffed Hungarian Potato Pancakes:**
For a delightful variation, try these stuffed potato pancakes. Filled with a savory mixture of bacon, onions, and mushrooms, these pancakes are a hearty and satisfying meal that will leave you craving more.
**3. Sweet Hungarian Potato Pancakes:**
Craving something sweet? These sweet potato pancakes are a delightful treat that combines the flavors of grated potatoes with the natural sweetness of apples and cinnamon. Served with a dusting of powdered sugar or a dollop of sour cream, these pancakes are a perfect dessert or afternoon snack.
Embark on a culinary journey and explore the diverse flavors of Hungarian potato pancakes with these three tempting recipes. Whether you prefer a classic, savory, or sweet version, these pancakes are sure to become a staple in your kitchen.
HUNGARIAN POTATO PANCAKES
Make and share this Hungarian Potato Pancakes recipe from Food.com.
Provided by Chef Gorete
Categories Potato
Time 40m
Yield 12-16 pancakes, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Shred the raw potatoes into a bowl. In a separate bowl, beat the eggs until thick and lemon coloured. Blend the potatoes, flour salt and oil into the eggs and mix until combined. Heat a lightly oiled frying pan then drop batter by spoonfuls onto the hot pan, flattening the batter (batter will be thick) to even out the pancake. Cook, turning once until golden brown.
- Note: If you spray the shredder with non-sticking cooking spray prior to shredding the potatoes, they will not stick.
- Delicious served with creamed spinach.
HUNGARIAN POTATO PANCAKES
This was a staple in our family. It was a good way to use up left over mashed potato... but these days I actually make more than enough mashed potato just so I can make these the next day. They can be served with either jam/jelly, a sprinkling of sugar or have them savory with nothing on top. They are best eaten as soon as they...
Provided by Jaded spoon
Categories Other Appetizers
Number Of Ingredients 5
Steps:
- 1. If you are using cold left over mashed potato you will need to moosh it up again so it will mix in well with the other ingrediants. Slightly beat the egg and add it to the potato. Sift on the flours and salt. Knead together just enough to mix all the ingrediants.
- 2. Heat oil up in a pan. I usually pop a small amount of cold oil into a bowl so I can oil my hands as I take small amounts of the Potato batter and roll in a ball, flatten by patting between hands and slip into the hot oil. The Patty should be about 1cm (1/2 inch) thick when you pop it into the hot oil. It will puff up and when it is amedium brown flip it over. Do not have the oil too hot other wise it will just burn and not cook through... but if you have the oil not hot enough it will just soak up the oil... it is basically trial and error but do test drops with small pieces. It should take only a min or so on each side to cook.
- 3. Drain on paper before serving. As kids we ate this with Jam or sprinkled with sugar but the adults had it savory with dilled pickles or olives. My Australian sister inlaw grates some cheese into the batter and adds some chives to it. She has even diced some ham and onions in it too... It is very diverse. If there was no left over mashed potato I have even gone as far as just nuking some potatoes in the microwave whole, in their skin... then scooping out the insides of the potato to make these pancakes.
Tips:
- For crispy potato pancakes, use a well-seasoned cast iron skillet or griddle.
- Use a combination of russet and Yukon Gold potatoes for a fluffy and flavorful pancake.
- Shred the potatoes finely for a smooth batter.
- Be sure to wring out the excess moisture from the potatoes before adding them to the batter. This will help prevent the pancakes from becoming soggy.
- Don't overcrowd the pan when frying the pancakes. Give them enough space to cook evenly.
- Serve the potato pancakes hot with your favorite toppings, such as sour cream, applesauce, or bacon.
Conclusion:
Hungarian potato pancakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be tailored to your own taste preferences. Whether you like them crispy or soft, plain or topped with your favorite ingredients, Hungarian potato pancakes are sure to please everyone at the table.
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