Porcini Potato Latkes
Total Time: 1 hr 15 mins
Preparation Time: 1 hr
Cook Time: 15 mins
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
Recipe
- 1 place porcini in small bowl. add 3/4 cup hot water and let stand 45 minutes.
- 2 strain through fine sieve, reserving soaking liquid. coarsely chop porcini.
- 3 heat 1 tablespoon oil in heavy medium nonstick skillet over medium-high heat.
- 4 add chopped porcini and garlic; sauté 2 minutes. add reserved porcini soaking liquid and paprika; cook until liquid evaporates, stirring frequently, about 3 minutes.
- 5 season with salt and pepper.
- 6 set aside to cool.
- 7 (mushroom mixture can be made 1 day ahead. cover and refrigerate.)
- 8 finely grate potatoes by hand or in processor fitted with grating disk.
- 9 transfer potatoes to large bowl. add enough cold water to cover; let stand 5 minutes. drain potatoes. wrap in dry kitchen towel; twist ends to squeeze out as much liquid as possible. it is important to have the potatoes dry.
- 10 place potatoes in large bowl. mix in egg, breadcrumbs, salt, and pepper. stir in mushroom mixture.
- 11 heat 6 tablespoons olive oil in heavy large skillet (preferably cast-iron) over medium-high heat until hot but not smoking.
- 12 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.
- 13 transfer latkes to paper towels to drain. add more oil to skillet as necessary and allow oil to get hot before adding more potato mixture.
- 14 transfer to plates and serve.
- 15 *available at italian markets, specialty foods stores and many supermarkets.
- 16 prep time includes soaking time for mushrooms and potatoes.
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