Tócsni or lepcsánka are some of the regional names of this Hungarian dish that resembles what is called fritter in the Anglo-Saxon areas. A plate-sized patty traditionally prepared of potato and served as a side dish for stews, steaks or eaten only with créme fraiche and cheese. If it wasn’t enough that potatoes aren’t the healthiest ingredients, frying them in abundant sunflower oil added an extra kick to the calories. So here is a healthier version for those who care about carbohydrates, fat and calories without sacrificing delicious flavours. I’ve substituted potato with sweet potato, white flour with chickpea flour, sunflower oil with olive oil, and, of course, créme fraiche of 12% fat instead of 20 or even 40. Perfect to accompany the main plate or the best quick dinner idea with some cheese.
Lepcsánka, Hungarian sweet potato fritter
Ingredients
- 1 sweet potato peeled and grated
- 2 spring onions finely chopped
- 1 egg
- 0,5 dl water
- 100 g chickpea flour
- salt, pepper, cumin
- 1 handful fresh herbs finely chopped
- 3 tbsp olive oil for frying
- spicy créme fraiche (créme fraiche, mayonaise, salt and pepper) optional for serving
Instructions
- Mix the grated sweet potato with the finely chopped spring onions, egg, water and flour in a big bowl.
- Season with salt, pepper, cumin and fresh herbs.
- Heat the olive oil in a frying pan over medium heat. Form medium-sized patties and fry them for 5-6 minutes/until golden brown flipping at halftime.
- Serve with spicy créme fraiche.
- Enjoy!
