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Hungarian Potato Pancakes

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“Perfect enjoyed with creamed spinach and veal schnitzel.”
READY IN:
40mins
SERVES:
6-8
YIELD:
12-16 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. 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 (batter will be thick) to even out the pancake. Cook, turning once until golden brown.
  2. Note: If you spray the shredder with non-sticking cooking spray prior to shredding the potatoes, they will not stick.
  3. Delicious served with creamed spinach.

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