Potato Mushroom Fritters Recipes

Steps:

• Place the potatoes in a saucepan. Add water to cover and salt. Bring to a boil and cook, simmering until tender, about 20 minutes. Drain.
• When the potatoes are cool enough to handle, peel and slice them 1/2 inch thick. Set aside.
• Heat 2 tablespoons of the vegetable oil in a large nonstick skillet. Add the potatoes and cook, stirring often but gently, until they are golden brown. Remove and set aside.
• Add the remaining 1 tablespoon vegetable oil to the skillet, and add the mushrooms. Cook, stirring often, over high heat, until they start to turn brown. Add the onions, red pepper strips, ham, garlic, pepper and salt to taste. Cook, stirring and shaking the pan, 5 minutes. Remove and set aside.
• Meanwhile, break the eggs into a mixing bowl. Add salt and pepper to taste. Beat well with a fork.
• Wipe the skillet clean. Add the olive oil to the skillet and heat. Add the potatoes, the mushroom mixture, and the basil or parsley. Cook, stirring, over high heat for 2 minutes.
• Beat the egg mixture again, and pour it over the potato-mushroom mixture. Cook, stirring from the bottom, until the eggs start to set, about 2 minutes. Cover and cook over medium heat about 3 minutes or until done.
• Place a large round serving dish over the skillet, and quickly invert both the skillet and the dish, letting the frittata fall into the dish. It should be golden brown on top. Serve immediately.

Steps:

• Line a sheet pan with paper towels and set aside.
• Place the mushroom caps and stems in the bowl of a food processor and process, scraping down the sides, until the mushrooms are finely minced into something of a paste, almost resembling ground meat. (You can also mince as finely as possible with a knife.)
• Transfer the minced mushrooms to a large bowl. Add the parsley, garlic, salt, turmeric, oregano and pepper, and stir to combine. Add the flour and stir to combine. Beat in the eggs one at a time, stirring until the eggs are well combined and the batter has the consistency of loose yogurt.
• In a large pan with a lid, heat the oil over medium-high. Reduce the heat to medium, and dip two spoons in the hot oil so they're slightly greased up. Using the spoons, drop two tablespoons of batter into the oil to make one patty. With the back of a spoon, even out and shape the patty into an oval as best as you can. Repeat with as many patties as you have room for in the pan. Cover and cook the patties on one side until you see the edges setting and crisping up, about 5 minutes. (You should hear sizzling sounds.) Very carefully lift the lid so you don't get splattered, and use a spatula and spoon to flip the patties. Cover and cook until the other side is golden brown and the patties are cooked through, about 5 minutes.
• Transfer to the prepared sheet pan and repeat with any remaining batter, adding more oil if needed.
• Serve the mushroom patties hot or at room temperature with trimmings.

Steps:

• Soak the mushrooms drain and strain the water, reserve.
• Put the mushrooms in reserved water and boil until soft.
• Drain well and shred.
• Chop the onion, sautée until golden, add the mushrooms, season with salt.
• Peel the potato, grate coarsely, add flour, salt, and sautéed onion/mushrooms.
• Stir.
• Preheat oil, use spoon to drop fitters into oil, fry until crisp and golden on both sides.
• Serve hot, dress with sour cream.