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.
| Servings |
| 6 Draniki |
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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.
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Ingredients
Mushroom filling
- 1 oz dried wild mushroom blend (or a handful of fresh mushrooms)
- 1/4 cup red onions , minced
- 1 tsp dill
- salt
- pepper
Draniki
- 1 1/2 lbs potatoes , peeled
- 1/4 cup all-purose flour
- 1 egg
- 1/4 cup milk
- salt
- pepper
- vegetable oil (for frying)
Servings: Draniki
Units:
Instructions
- 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.
- Shred potatoes using a grater, food processor, or mandoline. Add remaining ingredients and stir together.
- 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.
- 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.
- 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.