Crispy Hungarian Potato Pancakes with Sour Cream and Cucumber Salad

Why You’ll Love This Recipe

• Golden, lacy edges and a tender center thanks to well-drained potatoes and a touch of marjoram.
• Simple pantry ingredients, big comforting flavor—classic Hungarian farmhouse vibes.
• Balanced plate: crisp, savory pancakes with cool, tangy cucumber salad and rich sour cream.
• Reliable method with precise times, temperatures, and pro tricks for perfect crispness.

Grocery List

• Produce: Starchy potatoes, onion, garlic, cucumbers, fresh dill or chives, lemon (optional)
• Dairy: Eggs, full-fat sour cream
• Pantry: All-purpose flour, sunflower (or canola) oil, dried marjoram, fine sea salt, black pepper, baking powder (optional), white wine vinegar, sugar, sweet Hungarian paprika

Full Ingredients

For the Tócsni (Potato Pancakes)

• 1 kg starchy or all-purpose potatoes (e.g., Russet, Maris Piper, Yukon Gold), peeled
• 1 small yellow onion (about 100 g), finely grated
• 3 garlic cloves, finely grated
• 2 large eggs, room temperature
• 60 g all-purpose flour (1/2 cup), plus 1–2 tbsp extra if batter seems loose
• 1 1/2 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1 1/2 tsp dried marjoram, crumbled (or 1 tbsp fresh chopped)
• 1/2 tsp baking powder (optional, for slightly lighter cakes)
• 1 tsp lemon juice or cider vinegar (optional, to slow browning)
• 250 ml neutral oil (sunflower traditional; or canola), for shallow frying

For Serving

• 240 ml full-fat sour cream (1 cup)
• Sweet Hungarian paprika, for dusting (optional)
• 2 tbsp chopped fresh dill or chives

Cool Cucumber Salad

• 2 seedless (English) cucumbers, about 600 g total, very thinly sliced
• 1 tsp fine sea salt (for salting the cucumbers)
• 2 tbsp white wine vinegar
• 2 tbsp cold water
• 2 tsp granulated sugar (adjust to taste)
• 1 small garlic clove, minced or grated
• Freshly ground black pepper, to taste
• 1 tbsp chopped fresh dill (optional)

Step-by-Step Instructions

Step 1: Start the cucumber salad

Thinly slice the cucumbers (a mandoline is helpful). Toss with 1 tsp salt in a colander and set over a bowl. Let stand 10 minutes to draw out excess water. This keeps the salad crisp and prevents it from diluting later.

Step 2: Grate and drain the potatoes

Coarsely grate the potatoes and the onion. If you like, toss the shreds with 1 tsp lemon juice or cider vinegar to slow browning. Place the mixture in a clean tea towel or cheesecloth set over a bowl. Twist and wring very firmly to remove as much liquid as possible—really squeeze. Let the squeezed liquid sit for 2 minutes; the potato starch will settle to the bottom. Pour off the watery top and scrape the white starch back into your mixing bowl.

Step 3: Make the batter

To the bowl with the potato starch, add the squeezed potato-onion mixture, garlic, eggs, flour, marjoram, 1 1/2 tsp salt, pepper, and baking powder (if using). Stir just until combined. The batter should be thick and cohesive, not soupy. If it feels loose or weeps liquid, sprinkle in 1–2 tbsp more flour and stir again.

Step 4: Heat the oil

Pour sunflower oil into a large heavy skillet (cast iron or carbon steel works great) to a depth of 3–4 mm. Heat over medium to medium-high until the oil reaches 180°C/350°F. If you do not have a thermometer, a pinch of batter should sizzle immediately and float after a few seconds. Set your oven to 95°C/200°F and place a wire rack over a sheet pan inside to keep finished pancakes crisp.

Step 5: Fry the pancakes

Working in batches without crowding, drop 2 tbsp mounds of batter into the hot oil and flatten to 8–9 cm (3–3.5 inch) rounds, about 5 mm thick. Fry 2.5–3 minutes per side until deep golden with lacy, crisp edges. Adjust heat to maintain 175–185°C/347–365°F. Transfer pancakes to the rack and keep warm in the oven while you continue. Add a little more oil between batches as needed to maintain the shallow-fry depth.

Step 6: Finish the cucumber salad

Rinse the salted cucumbers quickly under cold water, then squeeze gently to remove excess moisture. Whisk together the vinegar, water, sugar, minced garlic, and a few grinds of pepper. Toss cucumbers with the dressing and dill (if using). Chill 10–15 minutes while you finish frying.

Step 7: Serve

Serve the tócsni hot, with generous spoonfuls of sour cream. Dust lightly with sweet Hungarian paprika and scatter chopped dill or chives. Offer the cool cucumber salad alongside. Eat immediately for peak crispness.

Pro Tips

• Do not rinse the grated potatoes—you want that starch. Squeezing hard and stirring the settled starch back in is the secret to crisp edges.
• Keep pancakes thin and spread with the back of a spoon for lacy, craggy edges that fry up extra crisp.
• Use a wire rack in a low oven (95°C/200°F) instead of paper towels to keep the bottoms from steaming.
• Stir the batter between batches; if liquid collects, pour it off and give the mixture a quick squeeze again.
• Sunflower oil is traditional and gives a clean flavor; maintain oil temperature for even browning.

Variations

• Cheese and caraway: Fold in 50 g grated hard cheese and 1/2 tsp lightly crushed caraway seeds.
• Herb garden: Swap marjoram for fresh parsley and chives; add lemon zest for brightness.
• Potato–zucchini mix: Replace 300 g of the potato with grated zucchini; salt and squeeze the zucchini thoroughly before mixing in.

Storage & Make-Ahead

Potato batter is best cooked immediately. If you must hold it up to 30 minutes, keep the bowl over ice and add a small squeeze of lemon to slow browning. Fried pancakes keep well on a rack at 95°C/200°F for up to 45 minutes. Refrigerate leftovers in an airtight container for 2 days; re-crisp on a rack at 220°C/425°F for 8–10 minutes or in an air fryer at 190°C/375°F for 5–7 minutes. Freeze in a single layer, then stack with parchment; reheat from frozen at 220°C/425°F for 12–15 minutes. Cucumber salad can be made 2–24 hours ahead; keep chilled and toss before serving.

Nutrition (per serving)

Approximate values (1/4 of recipe with 60 ml sour cream): 560 kcal; 28 g fat; 67 g carbohydrates; 6 g fiber; 10 g protein; 860 mg sodium. Values will vary with oil absorption and how much sour cream you add.