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Hungarian porcini-Potato Latkes is for Dinner.

Hungarian porcini-Potato Latkes takes 30 minutes to prepare.

Hungarian porcini-Potato Latkes takes 20 minutes to cook.

Hungarian porcini-Potato Latkes makes 6 servings.

The ingredients for Hungarian porcini-Potato Latkes are:

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

Here is how you make Hungarian porcini-Potato Latkes:

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 crumbssalt and pepper.Stir in the mushrooms.Heat 2.5 Tbs oil in the frying pan,work in batches drop potatomixture 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: 6Recipe submitted by SparkPeople user INGMARIE.

The nutritional information for Hungarian porcini-Potato Latkes is:

• 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