Traditional recipe

Ingredients:

10 large potatoes, 500 ml curded milk*, 14-15 tbsp flour, 4tbsp lard, 5-6 tbsp soured cream, salt, chopped onion for serving

Method:

Wash and peel the potatoes. Working quickly, grate and drain the potatoes mixing in the curdled milk to keep them from discolouring. Stir in the flour and salt.

Divide evenly onto a well-greased baking tray. Mix the remaining lard and the soured cream together and drizzle on top. Bake until golden brown and serve in the traditional Zala county fashion with sautéed onions.

Source: “Vas and Zala county peasant food and preserving” by Gézáné Ábrahám.

* Kefir can be used as a substitute

An alternative cooking method can be used. Prepare the batter and fry in a well-oiled frying pan in the style of pancakes.

Variations can be made by adding finely chopped ham, mushrooms or herbs to the traditional batter.