Hungarian porcini-Potato Latkes

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 239.1
  • Total Fat: 8.1 g
  • Cholesterol: 35.4 mg
  • Sodium: 488.5 mg
  • Total Carbs: 36.7 g
  • Dietary Fiber: 4.3 g
  • Protein: 6.0 g

View full nutritional breakdown of Hungarian porcini-Potato Latkes calories by ingredient
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from Bon Apetit Dec.2001
I changed 7 Tbs of oil to only 3 ,used non stick pan to fry
i works, and less cal.
from Bon Apetit Dec.2001
I changed 7 Tbs of oil to only 3 ,used non stick pan to fry
i works, and less cal.

Number of Servings: 6


    1/2 oz dried porcini
    3/4 cup hot water

    3 Tbs (or more) olive oil
    3 Garlic cloves chopped
    1 Tsp hungarian hot paprika powder

    1 1/2 Lb potato (russet) peeled
    1 lg. egg beaten to blend
    2 - 3 Tbs bread crumbs
    1 Tsp salt
    1 Tsp freshly ground blak peppercorns


makes 12 latkes serves 6.
Place porcini in a bown with the hot water,let stand 45 min.
Strain porcini and reserve water.Chop porcini.
Heat 1/2 Tbs oil in frying pan med.heat add chopped garlic and porcini saute' for 2 min.Add the porcini water and paprika powder, cook and until liquid evaporates stirring frequently.season with salt and pepper. let cool.

Finely grate the potatoes by hand or in food processor.Transfer to large bowl and fill with water to cover
let stand 5 min.Drain potatoes.Wrap in dry kitchen towel to remove most of the moisture.
Place pottoes in large bowl ,mix in the egg,bread crumbs
salt and pepper.Stir in the mushrooms.

Heat 2.5 Tbs oil in the frying pan,work in batches drop potato
mixture by the 1/4 cupfuls into the hot oil,space apart.
Flatten latkes to 4" rounds and cookuntil crisp brown apx.4min.each side.Using spatula, transfer latkes to papertowel to drain. proceed with next batch adding more oil if needed. Serve with roasted meats,fish or poultry.

Number of Servings: 6

Recipe submitted by SparkPeople user INGMARIE.

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