The addition of mushrooms to potato latkes puts a new spin on an old favorite. Prep time does not include refridgeration time.
Potato & Mushroom Latkes
Servings
12 Servings
Ingredients
- 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
Instructions
- Peel potatoes and grate into a bowl.
- 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.
- Add flour, eggs, Dorot cubes, salt and pepper and mix until uniform. Place mixture in the refrigerator and leave for ½ hour.
- Remove from refrigerator and shape into latkes.
- Heat olive oil in a large frying pan and cook each latke approximately 3 minutes on each side. Serve.
- Contributed by: DOROT
The instructions are a little unclear. I think the line “Add the flour, eggs…” means add them to the larger bowl. And the instructions to “… shape into latkes…” means to put some amount of the contents of the larger bowl onto the preparation surface, put a small spoon of the mushrooms on top, then seal the mushrooms in by folding the potato mixture on top. Not exactly clear on this part but it’s a yummy recipe!
I made these last night with a side of homegrown zucchini and the crowd went wild. Delicious! I didn’t have any parsley but I had everything else… Thank you for this wonderful recipe.