Hungarian Pancakes
Hungarian pancakes are crispy potato fritters with savory flavors, perfect for brunch or a hearty snack, served with sour cream and applesauce for extra richness.
Ingredients
Instructions
- Preheat oven to 200° F.
- Line a baking sheet with paper towels, using two layers if desired.
- Wash, peel, and coarsely grate the potatoes and onion.
- Stir in the egg, flour, salt, and pepper until well combined.
- Heat 1/2 inch of vegetable oil in a large skillet over moderately high heat.
- Drop heaping tablespoons of the potato mixture into the hot oil.
- Flatten each with a spatula and fry about 4 minutes until edges are crispy.
- Turn and cook for about 1 minute more until golden.
- Remove the pancakes to the prepared baking sheet and keep warm in the oven.
- Repeat until all mixture is used.
- Serve topped with sour cream and pass with applesauce.
Tips & Substitutions
For a crispier texture, ensure your oil is hot enough before adding the potato mixture; test with a small amount first. You can substitute half of the potatoes with grated zucchini for a different flavor. If you prefer a lighter version, use egg whites or a flax egg. For added flavor, consider mixing in some herbs like chives or dill.
Serving Suggestions
Serve these Hungarian pancakes hot, topped generously with sour cream. They pair beautifully with applesauce for a sweet contrast. You can also serve them alongside a fresh salad or steamed Stir-Fry Asparagus for a complete meal. Consider adding a sprinkle of fresh herbs for extra flavor.
Storage & Reheating
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a single layer on a baking sheet and warm in a preheated oven at 350°F for about 10 minutes or until heated through, ensuring they stay crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Hungarian Pancakes contains roughly 637 calories, with 10g protein, 98g carbohydrates, and 23g fat. It is an excellent source of potassium (43% of the Daily Value), dietary fiber (29% of the Daily Value), and vitamin C (29% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 611mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these pancakes ahead of time?
Yes, you can prepare the potato mixture in advance and store it in the refrigerator for up to 24 hours. Just make sure to stir it well before frying. Cooked pancakes can be reheated as mentioned above.
What type of potatoes work best for this recipe?
Starchy potatoes like Russets or Yukon Golds are ideal for this recipe, as they yield a fluffy texture. Waxy potatoes can work, but they may result in a denser pancake.
Can I freeze the pancakes?
Absolutely! Allow the cooked pancakes to cool completely, then layer them between sheets of parchment paper in an airtight container. They can be frozen for up to 2 months. Reheat directly from frozen in the oven for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).