Hungarian Potato Pancakes

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.

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