Summary

Ingredients

• 400 g potato (s)
• 1 egg (s)
• salt
• nutmeg
• 20 g flour
• 0.5 teaspoon ½ baking soda
• 3 teaspoons sugar for sprinkling
• 1 teaspoon cinnamon for sprinkling
• Fat for frying

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Instructions

1. 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.
2. 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.
3. Tip: The Hungarian potato pancakes can also be served well as a side dish to meat, if you leave out cinnamon and sugar.