Lepcsánka comes into its own when the grated-potato edges sizzle into a crisp lace. The first piece usually disappears from the plate while the next batch is still frying.
Method, step by step
- Grate the potatoes, add a little salt and squeeze out the excess juice.
- Mix with eggs, flour, garlic and pepper; get a thick, spoonable mass. Mix or work just until uniform; over-mixing with more dough and foam can spoil the texture.
- Fry flat cakes in a hot, lightly oiled pan until crispy on both sides. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Serve with sour cream and cheese; fresh red onions or hot peppers also go well with it. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
Practical tips and common mistakes
- Squeeze out the juice from the grated potatoes, but mix back the settled starch — free crunch, without a bill.
- Cut the ingredients to the same size, so they are prepared more evenly.
- Add the spices in several portions and taste after each larger step.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
