Rustic Hungarian Potatoes: Tócsi – Honest Cooking Magazine

TMI (pronunciation) is a dish in Hungary which known as in some ways relying on the area. Wikipedia mentions 35 totally different names and most likely it’ll trigger a debate amongst individuals who come from totally different elements of the nation which title is the unique. It is a dish a bit like rösti however probably not the identical. It is made out of uncooked grated potatoes, flour, salt and garlic, some folks add some eggs or milk as properly, however it isn’t needed. It isn’t troublesome to arrange in any respect and these are the components that you just all the time discover in your pantry. It is easy however nice. Why it popped into my thoughts proper now? The cause is the backyard.

I simply moved again to my residence nation 6 months in the past from the attractive sunny Spain and I settled down  in a village in northwestern Hungary the place my grandmother was born and grown up. We must carry new life into an deserted little cottage and the encircling backyard with 18 fruit bushes.

I’m nonetheless amazed by the fantastic thing about the countryside, particularly now, in spring. Maybe lots of you might be fortunate sufficient to get pleasure from it yearly however for me being so near the character after 15 years dwelling in massive cities it is sort of a miracle. Early within the morning it’s nonetheless chilly, I’d say chilly as a result of I can see my breath. I’d love to take a seat down on the steps beneath the cherry tree with my morning espresso however I hold again myself, I nonetheless want to attend just a few months extra. The mountains of Bakony are lined partly by layers of fog and horses usually are not neglected but to the hills in entrance of our backyard. Nature adjustments day-to-day, I uncover a brand new flower or one other tree nearly to bloom.

We cease for a chat with our neighbor, Tibor, who asks us whether or not we wish to have some canna vegetation that are excessive vegetation with stunning red-orange flowers. They have greater than they want and they’d give us a bunch of them. In our village- he tells- it’s a custom that when you have some additional vegetation that you just don’t want you solely put it in entrance of your home and those who want them can take them. First after all they needed to ask us. As dwelling in cites for a very long time I’m not used to this pleasant kindness, the pure gesture of giving, the outdated intuition of “I have enough, I will give you as well”. I’m considering of my Swabian grandmother who was born and grown up on this village and whose tulips and rosemary are adorning gardens of many associates and individuals who she knew. We will plant the cannas in entrance of a wall to cover it, it will likely be like a fence.

The Japanese quince is sort of a massive rose bouquet, I minimize off some twigs and put it right into a vase.
Obviously I don’t really feel like staying inside the home even not within the kitchen. So that’s the reason tócsi pops up into my thoughts. Mami, my Swabian grandmother made it usually, that’s the reason I assumed it’s a Swabian speciality however later realized that’s identified throughout Hungary and no person is aware of its actual origin. My grandmother grated the potatoes superb, I want it a bit of bit extra roughly and fry it till it’s crunchy. I already peeled the potatoes, I solely have to grate them so I am going over to my different neighbor, Ani to purchase some farm bitter cream. I solely want a small jar for the 2 of us. I ask what I have to pay, however Ani shakes her head. “Nothing really! Just make a good tócsi!”

Preparation:

• Prep Ingredients:

  • Wash, peel and grate the potatoes.
  • Peel the garlic cloves.

Cooking Process:

1. Prepare Potato Mixture:

• In a big mixing bowl, mix the grated potatoes.
• Press the garlic cloves (utilizing a garlic press or finely mincing them) and add them to the potatoes.
• Sprinkle within the flour and salt. Stir all the pieces collectively till properly mixed, making certain the combination is even.

2. Heat Oil for Frying:

• Pour sunflower oil right into a frying pan, making certain there’s sufficient to shallow fry the potato patties.
• Heat the oil over medium warmth till it’s scorching sufficient for frying. You can take a look at its readiness by dropping a small little bit of the potato combination into the oil; it ought to sizzle upon contact.

3. Shape and Fry the Potato Patties:

• Using a spoon, scoop out parts of the potato combination and punctiliously drop them into the recent oil.
• Gently press down on every scoop to flatten it barely, forming a patty form.
• Fry every patty till it’s golden brown on one facet, then flip and fry the opposite facet. Ensure either side are evenly browned and crispy.

4. Drain Excess Oil:

• Place just a few layers of kitchen towels on a plate.
• As every patty finishes frying, switch it to the plate with kitchen towels. This will assist soak up any extra oil, making certain your Tócsi isn’t overly greasy.

5. Serve and Enjoy:

• Serve the Tócsi whereas nonetheless heat.
• For an added contact of taste and creaminess, accompany them with a dollop of bitter cream or Greek yogurt. If desired, improve the dip with some additional pressed garlic or sprinkle with chopped chives.

Recipe Tips:

Potatoes: Starchy potatoes (like Russets) work finest for binding. If utilizing waxy varieties, it’s possible you’ll want a bit of additional flour.

Garlic: Hungarian recipes usually use garlic generously — be happy so as to add extra in case you like a stronger taste.

Serving: Tócsi is usually eaten as a snack, facet dish, and even breakfast, with bitter cream or yogurt.

Texture: For crisper patties, squeeze out extra liquid from the grated potatoes earlier than mixing.

Tócsi – Hungarian Potatoes FAQ:

What’s the distinction between tócsni and latkes?
They’re comparable. Tócsi is normally made with simply potatoes, garlic, flour, and salt, whereas latkes usually embody egg and onion.

Can I bake them as an alternative of frying?
Yes. Bake on a parchment-lined tray at 400°F (200°C) till crisp, about 25–half-hour, flipping as soon as.

Do I have to peel the potatoes?
Peeling is conventional, however leaving the skins on works superb in the event that they’re skinny and clear.

How do I reheat leftovers?
Reheat in a skillet or scorching oven to revive crispness. Avoid the microwave, which makes them soggy.

Can I make them forward?
You can put together the combination just a few hours prematurely, however the potatoes could darken. Frying and serving contemporary is finest.

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