Tócsi (pronunciation) is a dish in Hungary which is called in many ways depending on the region. Wikipedia mentions 35 different names and most probably it will cause a debate among people who come from different parts of the country which name is the original. It is a dish a bit like rösti but not really the same. It is made from raw grated potatoes, flour, salt and garlic, some people add some eggs or milk as well, but it is not necessary. It is not difficult to prepare at all and these are the ingredients that you always find in your pantry. It is simple but great. Why it popped into my mind right now? The reason is the garden.
I just moved back to my home country 6 months ago from the beautiful sunny Spain and I settled down in a village in northwestern Hungary where my grandmother was born and grown up. We have to bring new life into an abandoned little cottage and the surrounding garden with 18 fruit trees.
I am still amazed by the beauty of the countryside, especially now, in spring. Maybe many of you are lucky enough to enjoy it every year but for me being so close to the nature after 15 years living in big cities it is like a miracle. Early in the morning it is still chilly, I would say cold because I can see my breath. I would love to sit down on the stairs under the cherry tree with my morning coffee but I keep back myself, I still need to wait a few months more. The mountains of Bakony are covered partly by layers of fog and horses are not left out yet to the hills in front of our garden. Nature changes day by day, I discover a new flower or another tree just about to bloom.
We stop for a chat with our neighbor, Tibor, who asks us whether we would like to have some canna plants which are high plants with beautiful red-orange flowers. They have more than they need and they would give us a bunch of them. In our village- he tells- it is a tradition that if you have some extra plants that you don’t need you only put it in front of your house and the ones who need them can take them. First of course they wanted to ask us. As living in cites for a long time I am not used to this friendly kindness, the natural gesture of giving, the old instinct of “I have enough, I will give you as well”. I am thinking of my Swabian grandmother who was born and grown up in this village and whose tulips and rosemary are decorating gardens of many friends and people who she knew. We will plant the cannas in front of a wall to hide it, it will be like a fence.
The Japanese quince is like a big rose bouquet, I cut off some twigs and put it into a vase.
Obviously I don’t feel like staying inside the house even not in the kitchen. So that is why tócsi pops up into my mind. Mami, my Swabian grandmother made it often, that is why I thought it is a Swabian speciality but later realized that is known all over Hungary and nobody knows its real origin. My grandmother grated the potatoes fine, I prefer it a little bit more roughly and fry it until it is crunchy. I already peeled the potatoes, I only need to grate them so I go over to my other neighbor, Ani to buy some farm sour cream. I only need a small jar for the two of us. I ask what I need to pay, but Ani shakes her head. “Nothing really! Just make a good tócsi!”
Step-by-Step Guide to Making Hungarian Potatoes – Tócsi
Preparation:
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Prep Ingredients:
- Wash, peel and grate the potatoes.
- Peel the garlic cloves.
Cooking Process:
1. Prepare Potato Mixture:
- In a large mixing bowl, combine the grated potatoes.
- Press the garlic cloves (using a garlic press or finely mincing them) and add them to the potatoes.
- Sprinkle in the flour and salt. Stir everything together until well combined, ensuring the mixture is even.
2. Heat Oil for Frying:
- Pour sunflower oil into a frying pan, ensuring there’s enough to shallow fry the potato patties.
- Heat the oil over medium heat until it’s hot enough for frying. You can test its readiness by dropping a small bit of the potato mixture into the oil; it should sizzle upon contact.
3. Shape and Fry the Potato Patties:
- Using a spoon, scoop out portions of the potato mixture and carefully drop them into the hot oil.
- Gently press down on each scoop to flatten it slightly, forming a patty shape.
- Fry each patty until it’s golden brown on one side, then flip and fry the other side. Ensure both sides are evenly browned and crispy.
4. Drain Excess Oil:
- Place a few layers of kitchen towels on a plate.
- As each patty finishes frying, transfer it to the plate with kitchen towels. This will help absorb any excess oil, ensuring your Tócsi isn’t overly greasy.
5. Serve and Enjoy:
- Serve the Tócsi while still warm.
- For an added touch of flavor and creaminess, accompany them with a dollop of sour cream or Greek yogurt. If desired, enhance the dip with some extra pressed garlic or sprinkle with chopped chives.
Recipe Tips:
Potatoes: Starchy potatoes (like Russets) work best for binding. If using waxy varieties, you may need a little extra flour.
Garlic: Hungarian recipes often use garlic generously — feel free to add more if you like a stronger flavor.
Serving: Tócsi is often eaten as a snack, side dish, or even breakfast, with sour cream or yogurt.
Texture: For crisper patties, squeeze out excess liquid from the grated potatoes before mixing.
Tócsi – Hungarian Potatoes FAQ:
What’s the difference between tócsni and latkes?
They’re similar. Tócsi is usually made with just potatoes, garlic, flour, and salt, while latkes often include egg and onion.
Can I bake them instead of frying?
Yes. Bake on a parchment-lined tray at 400°F (200°C) until crisp, about 25–30 minutes, flipping once.
Do I need to peel the potatoes?
Peeling is traditional, but leaving the skins on works fine if they’re thin and clean.
How do I reheat leftovers?
Reheat in a skillet or hot oven to restore crispness. Avoid the microwave, which makes them soggy.
Can I make them ahead?
You can prepare the mixture a few hours in advance, but the potatoes may darken. Frying and serving fresh is best.
Rustic Hungarian Potatoes: Tócsi
- Total Time: 35 minutes
- Yield: 4-6 portions 1x
Description
Learn how to make tócsi, a fast, simple and delicious potato recipe from the Hungarian countryside.
Ingredients
1.3 pounds (600 g) potatoes, peeled and grated
4 garlic cloves, pressed or finely minced
1/3 cup (40 g) all-purpose flour
4 pinches salt (about 1/2 teaspoon), plus more to taste
Sunflower oil, for shallow frying
Sour cream or Greek yogurt, for serving (optional)
Instructions
In a large mixing bowl, combine the grated potatoes, garlic, flour, and salt. Mix well until evenly combined.
Pour sunflower oil into a wide frying pan, enough to shallow fry. Heat over medium until hot. Test by dropping in a small bit of the mixture — it should sizzle immediately.
Scoop spoonfuls of the potato mixture into the hot oil, flattening each lightly into a patty. Fry until golden brown on one side, then flip and cook the other side until crisp.
Transfer patties to a paper towel–lined plate to drain excess oil.
Serve warm, plain or with sour cream or yogurt on the side. Add extra garlic or chives if you like.
Notes
Potatoes: Starchy potatoes (like Russets) work best for binding. If using waxy varieties, you may need a little extra flour.
Garlic: Hungarian recipes often use garlic generously — feel free to add more if you like a stronger flavor.
Serving: Tócsi is often eaten as a snack, side dish, or even breakfast, with sour cream or yogurt.
Texture: For crisper patties, squeeze out excess liquid from the grated potatoes before mixing.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Side
- Method: Frying
- Cuisine: Hungarian
Nutrition
- Serving Size: 3 patties
- Calories: 210
- Sugar: 2g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0g
If you liked this, you are going to love these favorite potato recipes:
Andouille Sausage and Cajun Shrimp Stuffed Potatoes
Ohh, these are awesome!
You don’t specify the type of potato to use. I think a type of dry potato such as Russet or Idaho potatoes would be best.
There’s no firm “rule” on what potato to use, but a Russet would work. Yukon Gold would also be a good alternative.