Hungarian Potato Pancakes

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Side Dish
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Peel the potatoes, chop them roughly and cook them in salted water for about 20 minutes. Drain and allow to cool a little, but press through the potato press while still hot and mix with the egg. Season to taste with a little salt and nutmeg. Mix in the flour and baking soda and stir in.
With a moistened tablespoon, cut off pieces of the porridge and fry in a deep fryer or in a saucepan until golden brown. Drain the potato pancakes on paper towels. Sprinkle with cinnamon and sugar and serve immediately.
Tip: The Hungarian potato pancakes can also be served well as a side dish to meat, if you leave out cinnamon and sugar.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.