Rosy and crunchy - these potato pancakes with mushrooms are difficult to refuse. By the way, you can make them even without adding eggs and sour cream, it also turns out fine. So in the Lenten menu, this dish can be included without any fear.
For potato pancakes with mushrooms, you need to take the following products: potatoes, mushrooms, flour, sour cream, onions, egg, vegetable oil, salt, black pepper.
The ingredients indicate the weight of already thawed mushrooms. I have forest mushrooms, initially they were cooked, and then frozen.
You can take sour cream of any fat content.
Prepare the ingredients. Peel the potatoes. Fry the finely chopped mushrooms in vegetable oil (1 tbsp) with diced onions.
Next, grate the potatoes with a potato grate or the smallest hedgehog grater.
What a potato looks like can be seen in this kugel recipe (point 4).
I am the proud owner of such a potato potato, so everything can be grated in literally 30 seconds. The grater will have to work a little longer.
In a bowl of grated potatoes, add all the ingredients except vegetable oil, which will be needed when frying.
Potato pancakes (which are also called pancakes) like salt, so try a little dough, it should be brackish.
Stir the contents of the bowl thoroughly. Try to do everything as quickly as possible, since grated potatoes tend to darken quickly.
Heat the pan, add oil (a couple of tablespoons), put the dough with a spoon and form small pancakes.
Fry potato pancakes with mushrooms over medium heat, about 3-4 minutes on each side. They should be beautifully browned.
Add a little oil for each serving of pancakes.
If you want to get rid of excess oil, then ready-made pancakes can be blotted with a paper towel.
Serve with sour cream or kefir. Crispy on the outside and very tender on the inside - this is how potato pancakes with mushrooms turn out.
Enjoy your meal!