Potato and mushroom fritters is not something my mother would cook on a daily basis. This dish is made on special occasions, for a more diverse menu. At first glance, it may seem a tedious recipe, but trust me, it is not the case. Children love these fritters, especially with some chicken legs to go along.
AuthorNata AlbotCategoryBreakfast, Main Course, SnackDifficultyIntermediatePeel and boil the potatoes. Meanwhile, sauté finely chopped onions.
When the potatoes are done, drain the water and mash them, season with salt and ground pepper.
Add the sautéed onions to the purée. Once the potatoes have cooled, crack two free-range eggs in them and add 3-4 tablespoons of flour. Stir well and set aside.
Take one onion, peel it and fry until golden.
Wash and dice the mushrooms. Transfer the mushrooms to the skillet, season and sauté. When done, take off the heat.
After the filling has cooled, spread two tablespoons of potato purée in your palm. With the help of your finger, make a hole in the middle and fill with mushrooms.
Cover the filling with mashed potatoes and form a round fritter.
Fry them in hot oil until a golden crust has formed.
Transfer into a pan, add some chicken broth and leave on low heat for about 10 minutes; serve the fritters with chicken legs, or any other meat of your preference.
Ingredients
Directions
Peel and boil the potatoes. Meanwhile, sauté finely chopped onions.
When the potatoes are done, drain the water and mash them, season with salt and ground pepper.
Add the sautéed onions to the purée. Once the potatoes have cooled, crack two free-range eggs in them and add 3-4 tablespoons of flour. Stir well and set aside.
Take one onion, peel it and fry until golden.
Wash and dice the mushrooms. Transfer the mushrooms to the skillet, season and sauté. When done, take off the heat.
After the filling has cooled, spread two tablespoons of potato purée in your palm. With the help of your finger, make a hole in the middle and fill with mushrooms.
Cover the filling with mashed potatoes and form a round fritter.
Fry them in hot oil until a golden crust has formed.
Transfer into a pan, add some chicken broth and leave on low heat for about 10 minutes; serve the fritters with chicken legs, or any other meat of your preference.
Notes
