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Ingredientes
- 1/2 ounce dry porcini mushrooms (available at Italian markets, specialty foods stores and many supermarkets)
- 3/4 c. warm water
- 7 Tbsp. extra virgin olive oil or possibly more if needed
- 2 x garlic cloves finely minced
- 1 tsp Hungarian warm paprika Salt to taste Freshly-grnd black pepper to taste
- 1 1/2 lb russet potatoes peeled
- 1 lrg egg beaten to blend
- 2 Tbsp. fresh breadcrumbs (preferably made from egg bread)
- 1 tsp salt
- 1/2 tsp freshly-grnd black pepper
Direcciones
- Place porcini in small bowl. Add in 3/4 c. warm water and let stand 45 min. Strain through fine sieve, reserving soaking liquid. Coarsely chop porcini.
- Heat 1 Tbsp. oil in heavy medium nonstick skillet over medium-high heat. Add in minced porcini and garlic; saute/fry 2 min. Add in reserved porcini soaking liquid and paprika; cook till liquid evaporates, stirring frequently, about 3 min. Season with salt and pepper. Cold. (Mushroom mix can be made 1 day ahead. Cover and chill.)
- Finely grate potatoes by hand or possibly in processor fitted with grating disk. Transfer potatoes to large bowl. Add in sufficient cool water to cover; let stand 5 min. Drain potatoes. Wrap in dry kitchen towel; twist ends to squeeze out as much liquid as possible. Place potatoes in large bowl. Fold in egg, breadcrumbs, salt, and pepper. Stir in mushroom mix.
- Heat 6 Tbsp. extra virgin olive oil in heavy large skillet (preferably cast-iron) over medium-high heat till warm but not smoking. Working in batches, drop potato mix by 1/4 cupfuls into warm oil, spacing apart. Using spatula, flatten each into 4-inch round and cook till crisp and brown, about 4 min per side. Using slotted spatula, transfer latkes to paper towels to drain. Add in more oil to skillet as necessary and allow oil to get warm before adding more potato mix. Transfer to plates and serve.
- This recipe yields about 10 latkes.
- Comments: Traditional potato latkes are spiced up with warm paprika and enhanced with earthy porcini mushrooms. They are especially good with roasted meats, poultry, or possibly fish.
- This recipe will serve four to five as a side dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 4 servings | |
| Calories 376 | |
| Calories from Fat 223 | 59% |
| Total Fat 25.17g | 31% |
| Saturated Fat 3.72g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 634mg | 26% |
| Potassium 738mg | 21% |
| Total Carbs 33.69g | 9% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.37g | 1% |
| Protein 5.72g | 9% |
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