Hungarian Porcini-Potato Latkes

Latkes are a traditional Jewish dish often associated with Hanukkah, but variations like this Hungarian Porcini-Potato Latkes can be enjoyed year-round.

This is vegetarian recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Hungarian Porcini-Potato Latkes

Cooking Method: Frying Cuisine: Hungarian Courses: Anytime, Appetizer, Side Dish Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 20 min Total Time 40 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Potatoes
• 50 gram Dried Porcini Mushrooms
• 1 medium Onion
• 50 gram All-Purpose Flour
• 1 large Egg
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 cup Vegetable Oil

Instructions

1. Soak the dried porcini mushrooms in warm water for 20 minutes. Drain and finely chop.
2. Peel and grate the potatoes. Place them in a clean kitchen towel and squeeze out any excess moisture.
3. Finely chop the onion.
4. In a large bowl, combine the grated potatoes, chopped porcini mushrooms, chopped onion, all-purpose flour, egg, salt, and black pepper. Mix well.
5. Heat vegetable oil in a large skillet over medium heat.
6. Take a spoonful of the potato mixture and flatten it into a pancake shape. Place it in the skillet and cook until golden brown on both sides, about 3-4 minutes per side.
7. Remove the latkes from the skillet and place them on a paper towel-lined plate to drain excess oil.
8. Serve the Hungarian Porcini-Potato Latkes hot with sour cream or applesauce.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 25g9%

Sugars 2g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.