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Lapcsanka

Printed From: Foods of the World Forum
Category: Europe
Forum Name: Hungary
Forum Discription: A truly unique cuisine developed in this region of Europe.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=564
Printed Date: 02 June 2020 at 05:52


Topic: Lapcsanka
Posted By: DIYASUB
Subject: Lapcsanka
Date Posted: 20 May 2010 at 17:31
Here's an easy side dish that some already know as potato pancakes.

Five medium sized potatoes, peeled.
One medium onion
Two large eggs
Two tablespoons of flour
1/4 teaspoon of ground black pepper
1/2 teaspoon salt
 2 teaspoons Baking powder



The potatoes and onion get cleaned and chunked into the food processor along with everything else.



I like to give it a few seconds to get the consistancy of oatmeal.



A medium flame, a bit of bacon fat, and 1 1/2 tablespoons of the batter. I use the spoon to flatten them out just a bit before they begin to cook.



When they brown up I flip them over and when both side are done they go into a casserole dish to keep warm.



On the plate next to some cheddarwurst hot off the grill.



This is a basic recipe. Personally, I like it with a lot more onion. If you want to twist it in a different direction the possibilities are only limited by your own imagination.






Replies:
Posted By: Hoser
Date Posted: 21 May 2010 at 02:13
Now that is interesting...I make potato pancakes, or latkes as they are know hereabouts, and I've always grated the potato and onion and then wrapped it in a towel to squeeze the moisture out. It doesn't look like you're having any trouble with excess moisture with these, so I guess I'll have to try your technique. Thanks for the post!

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Go ahead...play with your food!


Posted By: DIYASUB
Date Posted: 21 May 2010 at 11:16
Originally posted by Hoser Hoser wrote:

Now that is interesting...I make potato pancakes, or latkes as they are know hereabouts, and I've always grated the potato and onion and then wrapped it in a towel to squeeze the moisture out. It doesn't look like you're having any trouble with excess moisture with these, so I guess I'll have to try your technique. Thanks for the post!
 
 No moisture problem at all. As you can see, the batter comes out just about equal in consistency to that of thick oatmeal. As a matter of fact, when I spoon it onto the griddle it barely spreads out and I end up using the back side of the spoon to knock down the peaks and bring it out to the thickness that I want.
 You're right though, with the spuds, the onion, and the two eggs, you'd think it would be wet enough to pick up with a nylon paint brush. Maybe it's got to do with the two tablespoons of flour, but more likely it's because I use Idaho Russet potatoes which I find to be far more dense than a common white potato.


Posted By: got14u
Date Posted: 16 June 2010 at 14:15
Man that is neat. This will  definetly be made in coming week or 2. thanks...what do these taste like as I have never had any type of pancake like this.

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Jerod

Life's hard, it's even harder when your stupid.


Posted By: TasunkaWitko
Date Posted: 16 June 2010 at 14:46
i am definitely making these the next time i make anything german, hungarian or slovak

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Posted By: DIYASUB
Date Posted: 17 June 2010 at 18:00
Originally posted by got14u got14u wrote:

Man that is neat. This will  definetly be made in coming week or 2. thanks...what do these taste like as I have never had any type of pancake like this.
 
 Give them a try, but rather than considering them to be a pancake just think of them as another potato side dish.
 As to the flavor, I can only describe them as oniony fried potato.
 
 (Sad but true, the english language isnt very handy when it comes to describing flavors)


Posted By: Rockydog
Date Posted: 19 June 2010 at 06:30
I'm sitting here reaching around my plate of these to type! Wonderful recipe. I've been served "potato pancakes" at fish frys etc. but they weren't even close to these. I'm hooked. RD


Posted By: TasunkaWitko
Date Posted: 21 June 2010 at 16:58
tried thise this weekend with some kolbaza that had been sitting on the smoker for a couple-three hours. loved the flavours and will definitely do these again! i used a quarter-cup measuring cup and after the first few i learned to spread them out as thin as possible to avoid a moist/gluey inside. the onion, potato, salt and pepper flavours came through in a great way and i was impressed ~

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Posted By: DIYASUB
Date Posted: 21 June 2010 at 17:03
 I'm glad to see that you enjoyed them Rockydog!
 
 A big Thank You to "Foods Of The World Forum" for making it possible for those of us who might never meet to have a way to get together like this and share the finer things.


Posted By: TasunkaWitko
Date Posted: 21 June 2010 at 17:06
that's the exact intent of this forum and i am prouod to see that it is working so well in that regard ~
 
my thanks goes out to our great members who make this sharing possible!


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Posted By: DIYASUB
Date Posted: 21 June 2010 at 17:40
Originally posted by TasunkaWitko TasunkaWitko wrote:

tried thise this weekend with some kolbaza that had been sitting on the smoker for a couple-three hours. loved the flavours and will definitely do these again! i used a quarter-cup measuring cup and after the first few i learned to spread them out as thin as possible to avoid a moist/gluey inside. the onion, potato, salt and pepper flavours came through in a great way and i was impressed ~
 
 After the first few? Oh yeah, I should have warned you that this is another one of those recipes that are supposed to yield eighteen, but by the time you actually get them to the table four will have gone missing in action.LOL
 Glad you enjoyed!


Posted By: Rockydog
Date Posted: 21 June 2010 at 20:47
My wife gets a Spinach/herb/Cilantro flakes shaker from a home party company. She uses it in scrambled eggs, on cheese bread etc. I'm was thinking about adding a tablespoon or so to this recipe for a little extra kick. But damn, it's good just the way it is. RD 



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