Porcini-Potato Latkes

Name: Porcini-Potato Latkes
Yield: Makes about 10 Servings
Ingredients: ½ ounce dried porcini mushrooms; ¾ cup hot water; 7 tablespoons (or more) olive oil; 2 garlic cloves, finely chopped; 1 teaspoon Hungarian hot paprika; 1½ pounds russet potatoes, peeled; 1 large egg, beaten to blend; 2 tablespoons fresh breadcrumbs, preferably made from egg bread; 1 teaspoon salt; ½ teaspoon ground black pepper

By Jayne CohenPhotographer Pornchai Mittongtare

November 30, 2001

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Traditional potato latkes are spiced up with hot paprika and enhanced with earthy porcini mushrooms. They are especially good with roasted meats, poultry, or fish. This recipe will serve four to five as a side dish.

Recipe notes