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Potato pancakes with mushrooms in a skillet
It is unlikely that there are those who do not love pancakes made of potatoes. It seems that this unpretentious dish couldn't get any better, but after preparing potato pancakes with mushrooms in a skillet, you will understand that they can be even tastier.
Ingredients
Show ingredients
Let's prepare the necessary products to make potato pancakes with mushrooms.
- potatoes - 0.5 kg;
- mushrooms (champignons) - 200 g;
- egg - 1 pc;
- onion - 1 pc;
- flour - 2 tbsp;
- salt;
- ground pepper;
- vegetable oil.
Preparation
- Wash the peeled potato tubers under running cool water. Then grate the potatoes on a grater with medium-sized holes. Squeeze the grated potatoes to remove the juice and place them in a deep bowl. Set aside the potato juice in a small bowl.
- After peeling the onion, finely chop it.
- Add the chopped onion to the grated potatoes.
- Remove the skin from the caps of the champignons and clean the mushroom stems. Grate the champignons with a medium-hole grater.
- Crack a raw chicken egg into the bowl (with the grated potatoes and mushrooms). Adding salt and pepper, mix well.
- Drain the liquid from the settled potato juice. Transfer the starch that has settled at the bottom of the bowl into the bowl with the potato mixture. Also add 2 tablespoons of wheat flour here. Mix all the ingredients thoroughly.
- Now, using a spoon, form balls from the potato mixture.
- Heat refined sunflower oil well in a skillet. Form pancakes in your hands and carefully place them into the heated oil.
- Fry the potato pancakes with mushrooms in a skillet over medium heat, browning them on both sides.
- Transfer the fried potato pancakes with mushrooms to a plate lined with paper towels to remove excess fat.
- Serve the pancakes with sour cream and herbs.
Enjoy your meal!
