Chantarelle and dill potato fritters
Servings: 3 porcje
Ingredients
fritters:
- 1 kg / 2.2 lbs potatoes preferably starchy variety
- 1 small onion optional, can be omitted
- 2 teaspoons salt
- 200 g / 7 oz chantarelle mushrooms or button mushrooms
- 1 tablespoon potato starch / flour
- 2 tablespoons grated Parmesan cheese optional
- 2 heaped teaspoons finely chopped dill
- 1 large egg
- salt and pepper to taste I added 1 teaspoon salt and ½ teaspoon pepper
- 3 tablespoons frying oil or clarified butter for frying
to serve: sour cream 12% / plain yogurt, cherry tomato salad, a few fried chantarelles, dill, grated parmesan cheese
Instructions
- Peel the potatoes and onion, grate on the small holes of the grater, mix with 2 teaspoons of salt together, set aside for 10 minutes.
- After this time, using your hands or a clean kitchen towel, wring out as much liquid as possible.
- Wash the chanterelles, pat them dry thoroughly with paper towels and finely chop (I pour water into a large bowl, quickly wash the mushrooms, wrap them with paper towels and squeeze out excess water like from a sponge, they will not look very good, but it‘s not important here, since they will be finely choped anyway).
- In a large bowl, mix all the ingredients for the pancakes together (potatoes, onion, chanterelles, potato starch, parmesan, dill and egg), season to taste with salt and pepper.
- Heat the oil in a frying pan, scoop about 1 tablespoon of batter onto the skillet for each pancake, flatten to ½ - ¾ cm / 0.2 – 0.3 inch thickness. Cook over medium-high heat for about 3 minutes on one side and 3 minutes on the other until golden (flip the pancakes when golden brown and crispy).
- Transfer the fritters onto a plate lined with a kitchen towel, pat dry excess fat.
- Serve the fritters warm, with sour cream or plain yogurt and a simple cherry tomato salad. You can also fry some chantarelles with butter and serve them on the side. Sprinkle with dill and grated Parmesan cheese.
- Bon Appetit!
Notes
- pancakes from the recipe above come out very crispy, if you want softer pancakes (but still with crispy edges) then you need to add one more egg and a tablespoon of potato starch to the batter
- you can use any potatoe variety here (also waxy potatos), but it‘s possible that you’ll need to add more starch / flour (about a tablespoon more) to the batter, because these potatoes have less starch, which binds the fritters together
- the onion can be omitted, the pancakes will be still very good
- you can also use buttom mushrooms instead of chantarelles, but with the chanterelles they‘re way better - the pan must be well heated, otherwise the pancakes will soak up the fat and don‘t taste fantastic (the pan shouldn‘ t be also too hot, so that the fritters won‘t burn)
- it's best to fry the pancakes on a non-stick frying pan or on a heavy bottomed cast iron skillet, since the pancakes with the addition of mushrooms don’t hold together as good as all-potato fritters
- if you‘re cooking a large batch of fritters, you can store them in a 100 ° C / 212 ° F preheated oven, so they stay warm
Nutrition
Calories: 1269kcal