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Potato & Mushroom Latkes

Potato and Mushroom Latke

The addition of mushrooms to potato latkes puts a new spin on an old favorite. Prep time does not include refridgeration time.

  • Duration
  • Cook Time
  • Prep Time
  • 12 latkesServings


  • 5 potatoes, cooked in skins
  • 1/2 onion, peeled and diced
  • 8 ounces Portobello mushrooms, diced
  • 4 tablespoons flour
  • 2 eggs
  • 2 Dorot cilantro Ccubes
  • 2 Dorot parsley cubes
  • 1 Dorot garlic cube
  • Salt and black pepper
  • ¼ cup olive oil


1. Peel potatoes and grate into a bowl.

2. In a frying pan on a medium heat, fry onions and mushrooms in a little olive oil and simmer for 3-4 minutes, then place in a bowl.

3. Add flour, eggs, Dorot cubes, salt and pepper and mix until uniform.
Place mixture in the refrigerator and leave for ½ hour.

4. Remove from refrigerator and shape into latkes.

5. Heat olive oil in a large frying pan and cook each latke approximately 3 minutes on each side. Serve.

Contributed by: DOROT

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