Crispy potato cake is a golden, fried dish made from grated or mashed potatoes cooked until crunchy on the outside and tender inside. This crispy potato cake recipe is simple, comforting, and versatile, making it perfect as a side dish, light main, or savory breakfast item. With its crisp texture and rich potato flavor, it pairs well with sour cream, yogurt, or fresh herbs.
Crispy Potato Cake
Print RecipeIngredients
- 50 Dekagram (dkg) potato
- 25 Dekagram (dkg) flour
- 1 Decilitre (dl) oil or fat
- 3 Table spoon (tbsp) sour cream
- 2 Tea spoon (tsp) salt
Instructions
Traditional Hungarian potato cakes are simplicity itself – boiled potatoes, fat, flour, sour cream and salt, mixed together, shaped into patties and baked in the oven. Peel potatoes and cut into roughly even-sized slices, around 1-2cm thick. Rinse them under cold water. Add enough water to cover it and add about 1 tsp salt and and cook 20 minutes until just fork-tender. In a large bowl, whisk together the flour, the 1 tsp salt. Drain the potatoes and cover with a tea-towel for 5 minutes or more or return to the heat and stir gently for a minute or so, so that they dry out. If you have a potato ricer, push the potatoes through that into a large bowl, or mash gently with a masher or fork. Add the melted butter/oil or fat and sour cram and stir to combine. Add the flour mixture to the potatoes and mix gently to form a so! dough. Take a baking paper covered pan and form 1 cm thick griddles with a spoon. Preheat the oven and bake the cake on 180 C degree about 20-30 minutes until light browned. Serve straight from the oven or keep warm in a low oven.
