Makes about 6 Draniki
Pan-fried until crispy and hot, mushroom stuffed draniki taste like pumped up hash browns. Really great comfort food. Belorussians eat these with sour cream, although I know Americans will like them with ketchup.
1 oz dried wild mushroom blend (or a handful of fresh mushrooms)
1/4 cup minced red onion
1 tsp dill
1 1/2 lbs of potatoes, peeled
1/4 cup flour
1/4 cup milk
vegetable oil, for frying
1. Rehydrate dried mushrooms according to package directions. Mince and add with onion to a pan with a little oil. Cook until soft. Add dill and salt and pepper. Remove from pan and set aside.
2. Shred potatoes using a grater, food processor, or mandoline. Add remaining ingredients and stir together.
3. Heat about a 1/4 inch layer of oil in a large skillet over medium. Once oil sizzles when you drop a bit of potato in it, begin cooking. Spoon in draniki batter and flatten with a spoon.
5. Add a small spoonful of the mushroom mixture. Top with more draniki batter. Somehow I flaked out and didn’t get a picture of this.
6. Cook until browned and no longer sticks to the bottom of the pan (this should take several minutes). Flip and cook on the other side. Hold in a warm oven while the rest of the drakini are cooked. Serve hot with sour cream.
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