Hungarian Porcini-Potato Latkes

Name: Hungarian Porcini-Potato Latkes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Eastern European, European
Ingredients: 2 Tbsps fresh breadcrumbs, preferably made from egg bread; 14 grams dried porcini mushrooms; 1 large egg, beaten to blend; 2 garlic cloves, finely chopped; 1 teaspoons ground black pepper; 1 teaspoon Hungarian hot paprika; 7 Tbsps (or more) olive oil; 680 grams russet potatoes, peeled; 1 teaspoon salt; 177 milliliters hot water

Hungarian Porcini-Potato Latkes is a dairy free side dish. This recipe serves 10. One portion of this dish contains approximately 2g of protein, 10g of fat, and a total of 160 calories. It is perfect for Hanukkah. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of garlic cloves, porcini mushrooms, hungarian paprika, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is typical of Eastern European cuisine.

Instructions

Place porcini in small bowl.

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Bowl

Add 3/4 cup hot water and let stand 45 minutes. Strain through fine sieve, reserving soaking liquid. Coarsely chop porcini.

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Water

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Sieve

Heat 1 tablespoon oil in heavy medium nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add chopped porcini and garlic; sauté 2 minutes.

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Garlic

Add reserved porcini soaking liquid and paprika; cook until liquid evaporates, stirring frequently, about 3 minutes. Season with salt and pepper. Cool. (Mushroom mixture can be made 1 day ahead. Cover and refrigerate.)

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Salt And Pepper

Mushrooms

Paprika

Finely grate potatoes by hand or in processor fitted with grating disk.

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Potato

Transfer potatoes to large bowl.

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Potato

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Bowl

Add enough cold water to cover; let stand 5 minutes.

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Water

Drain potatoes. Wrap in dry kitchen towel; twist ends to squeeze out as much liquid as possible.

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Potato

Wrap

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Kitchen Towels

Place potatoes in large bowl.

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Potato

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Bowl

Mix in egg, breadcrumbs, salt, and pepper. Stir in mushroom mixture.

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Breadcrumbs

Mushrooms

Pepper

Salt

Egg

Heat 6 tablespoons olive oil in heavy large skillet (preferably cast-iron) over medium-high heat until hot but not smoking. Working in batches, drop potato mixture by 1/4 cupfuls into hot oil, spacing apart. Using spatula, flatten each into 4-inch round and cook until crisp and brown, about 4 minutes per side. Using slotted spatula, transfer latkes to paper towels to drain.

Ingredients you will need

Olive Oil