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Golden brown Hungarian Potato Pancakes are stacked and ready to eat.
Lady Maria

ULTIMATE HUNGARIAN POTATO PANCAKES

These Hungarian potato pancakes, known as *tócsni*, offer a satisfyingly savory and comforting experience. Crispy on the outside and tender on the inside, they are perfect as a snack, side dish, or even a main course. Enjoy this classic recipe that transports you to grandma's kitchen.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Side Dish, Snack
Cuisine: Hungarian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds russet potatoes, peeled
  • 1 large egg, lightly beaten
  • 1/2 cup all-purpose flour, plus more if needed
  • 1 medium onion, finely grated
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • Vegetable oil, for frying
  • Sour cream, for topping optional
  • Applesauce, for topping optional
  • Crispy bacon, for topping optional
  • Chopped chives, for topping optional

Equipment

  • box grater or food processor
  • Clean kitchen towel or cheesecloth
  • Large bowl
  • large skillet
  • spoon
  • Paper towel-lined plate
  • measuring cups and spoons

Method
 

  1. Grate the peeled potatoes using a box grater or food processor.
  2. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible.
  3. In a large bowl, combine the squeezed potatoes, egg, flour, grated onion, minced garlic, salt, pepper, and paprika.
  4. Mix well until all ingredients are thoroughly combined. The batter should be slightly thick but still easily spreadable. If the batter seems too wet, add a tablespoon of flour at a time until you reach the desired consistency.
  5. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. The oil should be hot enough to sizzle when a small amount of batter is dropped in.
  6. Carefully drop spoonfuls of the potato mixture into the hot oil, forming small, round pancakes (about 3-4 inches in diameter). Don't overcrowd the pan! Fry in batches.
  7. Fry for about 3-4 minutes per side, or until golden brown and crispy.
  8. Remove the potato pancakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
  9. Serve immediately while they're still hot and crispy.
  10. Top with your favorite toppings, such as sour cream, applesauce, crispy bacon, or chopped chives.
  11. Enjoy!

Notes

The secret to crispy perfection lies in removing excess moisture from the potatoes, using hot oil, not overcrowding the pan, and serving immediately. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet, oven (350°F/175°C for 10-15 minutes), or air fryer (350°F/175°C for 5-7 minutes). For variations, add cayenne pepper or jalapeños for a spicy kick, fresh herbs like dill or parsley for added flavor, or grated cheese for a cheesy delight. For a sweet version, omit salt, pepper, and paprika, add sugar and cinnamon, and serve with maple syrup or powdered sugar.