Hungarian Potato Pancakes
Perfect enjoyed with creamed spinach and veal schnitzel.
Steps
Shred the raw potatoes into a bowl.
In a separate bowl , beat the eggs until thick and lemon coloured.
Blend the potatoes , flour salt and oil into the eggs and mix until combined.
Heat a lightly oiled frying pan then drop batter by spoonfuls onto the hot pan , flattening the batter to even out the pancake.
Cook , turning once until golden brown.
Delicious served with creamed spinach.
Ingredients
potatoes, eggs, all-purpose flour, salt, oil