Porcini Potato Latkes

May 08, 2023May 8, 20230 15
Crispy and flavorful Porcini Potato Latkes recipe
in Appetizer

Prep

30 min

Cook

20 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 ounce dried porcini mushrooms , mushrooms
3/4 cup hot water
7 tablespoons olive oil ( or more )
2 garlic cloves , finely chopped
1 teaspoon Hungarian paprika
1 1/2 lbs russet potatoes , peeled
1 large egg , beaten
2 tablespoons fresh breadcrumbs , preferably made from egg bread
1 teaspoon salt
1/2 teaspoon ground black pepper

Nutrision Information

Servings Per Recipe
4
Calories
320
Sugar
1g
Fat
22g
Porcini Potato Latkes are a twist on the traditional potato pancake, with added depth of flavor from dried porcini mushrooms. This dish is commonly served during Hanukkah, but it can be enjoyed any time of year. These latkes are crispy on the outside and soft on the inside, making them a delicious appetizer or side dish for any occasion. Serve them with sour cream or applesauce for an added burst of flavor.

Instructions

1.In a small bowl, combine the dried porcini mushrooms and hot water. Let them soak for at least 30 minutes.
2.In a medium-sized frying pan, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped garlic and sauté for 1-2 minutes.
3.Add the reconstituted porcini mushrooms along with the soaking liquid to the frying pan. Cook until the liquid is almost completely gone, stirring occasionally.
4.Remove from the heat and add the Hungarian paprika. Stir well to combine.
5.Shred the peeled potatoes into long strands using a cheese grater, then place them onto a clean kitchen towel. Squeeze out as much moisture as possible from the potatoes.
6.In a large mixing bowl, combine the potatoes, egg, fresh breadcrumbs, salt, pepper, and the mushroom mixture from the frying pan. Mix well to combine.
7.In the same frying pan, heat another 5 tablespoons of olive oil over medium heat. Once hot, take about 2 tablespoons of the potato mixture and form it into a patty. Gently place it into the hot oil, flattening it with a spatula. Repeat until the pan is full, leaving enough space between the latkes so they don't touch.
8.Cook for 3-4 minutes on each side, until golden brown and crispy. Remove from the pan and place onto a paper towel-lined plate to drain the excess oil.
9.Serve hot with sour cream or applesauce, if desired.

PROS

These latkes are crispy on the outside and soft on the inside, with a savory and earthy flavor from the porcini mushrooms.
They make a great appetizer or side dish for any occasion.

CONS

These latkes are fried, which makes them high in calories and fat.
They should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

The potatoes in this recipe are a good source of potassium, which can help regulate blood pressure and promote heart health. The porcini mushrooms are also a good source of fiber, which can aid in digestion and help you feel fuller for longer.

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