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Potato pancakes with mushrooms in a skillet
Instructions
I peel the potatoes and grate them on a medium grater into a deep bowl. I squeeze the potato mass firmly by hand, collecting the released juice in a separate container – do not pour it away. Important: a white starch will settle at the bottom of the container – this is exactly what holds the pancakes together.
I finely chop the peeled onion into 3–4 mm cubes. A finely chopped onion is distributed evenly through the mass and does not leave crunchy large pieces. You can also grate the onion – then it dissolves completely in the pancakes and gives only its flavour.
I add the chopped onion to the squeezed potato mass and mix. The onion also works as insurance against the potatoes darkening – without it the grated mass quickly turns brown from oxidation. Thanks to the onion, the pancakes keep a light colour while frying.
I clean the champignons of their skins and grate them on a medium grater straight into the potato mass. I do not fry the mushrooms beforehand – grated, they cook quickly right inside the pancakes. Any large pieces of mushroom I chop further with a knife for an even texture.
I add the egg, salt and freshly ground pepper to the mass. The egg works as a binding component; without it the pancakes can fall apart while frying. I mix thoroughly with a spoon until the mass is uniform – all the components should be evenly distributed.
I pour off the clear liquid from the squeezed potato juice – carefully, so as not to disturb the starch that has settled at the bottom. I add this starch to the potato mass together with the flour. This is the Belarusian classic: your own starch is much better than shop-bought and gives a natural firmness.
I shape the mass into small balls about the size of a large egg, lightly wetting my hands with cold water. Damp hands do not stick to the potato mass. You can also use two tablespoons to form them – that is even more convenient.
I heat the vegetable oil in a skillet (a layer of 3–5 mm) over medium heat. I flatten each ball into a thin patty 1–1.5 cm thick right in the pan and add the next one straight away. Do not overload the pan – leave 1 cm between the pancakes.
I fry them over medium heat for 3–4 minutes on each side until a ruddy golden crust forms. Turn them only when the underside has turned golden – flipping too soon will break the pancakes apart. Over high heat the crust will burn while the potato inside stays raw.
I transfer the finished pancakes onto 2–3 layers of paper towels to remove the excess oil. This step makes the pancakes considerably less greasy and more restaurant-like to serve. Do not skip it – excess fat spoils the flavour.
The potato pancakes with mushrooms are ready! I serve them hot with 25–30% sour cream and finely chopped fresh herbs (dill, parsley, spring onion). Hot pancakes are the tastiest: the crust is crisp and inside is a tender potato texture with the aroma of mushrooms.
Tips
- 1
Squeeze the grated potatoes thoroughly – this is the only way the pancakes come out crisp. A wet mass will give a watery texture.
- 2
Be sure to add the starch from the squeezed juice back into the mass – this is the classic Belarusian recipe for the perfect firmness.
- 3
You can use any mushrooms – oyster mushrooms, chanterelles, ceps, or dried ones after soaking. I make potato cutlets on a similar principle.
- 4
Fry over medium heat on the first side and low heat on the second – the pancakes will have time to cook through inside without the crust burning.
FAQ
What can replace the champignons in the pancakes? +
Oyster mushrooms work well (more delicate), chanterelles (a bright woodland accent), ceps (the most aroma), or dried mushrooms after soaking in water for 30 minutes (a concentrated flavour). Pre-boil wild mushrooms for 10–15 minutes. You can also use frozen mushrooms – defrost them and drain the excess liquid. Without mushrooms you get the classic Belarusian pancakes – also very tasty, but without the mushroom note. The tastiest option is a mix of champignons and dried ceps.
Can the pancakes be made without egg? +
Yes, replace the egg with 1–2 tablespoons of extra flour or 1 tablespoon of starch – to bind the mass. Without egg the pancakes turn out more "potatoey" and dense. You can use 2 tablespoons of 20% sour cream for binding and moisture. Grated boiled beetroot (2 tablespoons) also works well – it not only binds but gives a pretty pink tint. The egg is not an essential ingredient, but it is the most traditional.
How should the finished pancakes be stored? +
In the fridge in a tightly closed container – up to 2 days without losing quality. Reheat them on a dry skillet over medium heat for 2–3 minutes on each side – the crust will partly regain its crispness. The microwave makes the pancakes rubbery and loses the crispness. In the freezer, raw shaped pancakes keep on parchment for up to 1 month – fry them straight from frozen, increasing the time from 4 to 6 minutes on each side. Fresh is always best.
What is best to serve with potato pancakes? +
A classic of Belarusian and Ukrainian cuisine: with 25–30% sour cream and finely chopped fresh herbs (dill, parsley, spring onion). A spicy serving: with tartare or chilli sauce. A hearty version: with bacon, fried onion and mushrooms on top – a rustic option. For a lighter table: with Greek yoghurt and a cucumber salsa. Cold kvass or dark beer goes wonderfully with the pancakes. For breakfast – with a fried egg on top.
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