Hungarian potato pancakes can be either rich as a side dish with fried meat, or serve with sugar and cinnamon for dessert. Peel potatoes, wash and coarsely chop and place in a small saucepan. Cover potatoes with lightly salted water, put on a lid and bring to boil potatoes. Reduce heat and potatoes in about 20 minutes to cook at all. Possibly, still existing Drain the potatoes and let evaporate a little.
Press the potatoes through the potato ricer while still hot and mix with an egg. Potatoes may still seasoning with a pinch of salt and nutmeg. Mix flour with soda and stir into the mashed potatoes. Without a deep fryer basket insert to 180 degrees heat. Moisten slightly with a tablespoon of water and cut-off around 9 equal pieces from the mashed potatoes. You should like to see in the picture above, have an irregular shape.
Hungarian potato pancakes gently into the hot fat and fry until golden brown give in about 1-2 minutes. Hungarian potato pancakes drain on absorbent paper. Sprinkle to taste with sugar and cinnamon and serve immediately. Per serving, I served three Hungarian potato pancakes.
¤ 400 g Potatoes
¤ 1 Eggs
¤ 20 g Flour
¤ 1 / 2 tsp Bicarbonate of soda
¤ 3 tsp Sugar
¤ 1 tsp Cinnamon
Serves 3 – 160 cal per serving, 30 mins Prep – 30 mins Total