Mushroom Buckwheat Pecan Latkes

Categories: ENTREE, Faves, HANNUKAH, VEGETARIAN

Ingredients

• 1 cup wild mushrooms
• 1/4 cup chopped pecans
• 1/4 cup buckwheat flour
• 4 medium russet or Yukon gold organic potatoes, scrubbed & coarsely grated
• 1 egg
• 1 Tbs flour
• 1 medium onion, grated
• 1/2 tsp salt
• Canola oil for frying

Directions

1. Prepare mushrooms: Heat oil in frying pan and saute mushrooms until golden and juices released and evaporated. Add salt & pepper to taste. Finely chop by hand or in a food processor. Correct seasoning. Prepare the pecans; spread on a baking sheet and toast in 250 degree oven until nuts’ while meat has turned beige, about 10 minutes. Alternately – stir-fry over medium heat, stirring constantly. Mix nuts and mushrooms with the rest of the ingredients.

2. Fill oil in an 8-19 inch skillet to about 1/4 inch depth and place a shred of potato in it. Heat up on a medium-high heat. Mix the shredded potatoes, egg, flour, onion, optional backing powder salt and pepper. When the oil around the shred of potato sizzles vigorously, stir the potatoes mix again (the potatoes have released some water, mix it back in). Place a tablespoon of the mixture in the hot oil. Flatten it with the back of a spoon. The oil should reach about half the hieght of the center of the latke. The edges will be submerging. Cook the latkes until golden brown, about 4-5 minutes. Flip and cook on the other side. Transfer to a flat plate lined with paper towels. If you are planning to serve the latkes immediately – keep them in one layer until serving (you can place them in a warm (250 degree) overn. If you are planning to serve them later, cool completely and keep in a tightly covered container in the fridge, layers separated with paper towels. To warm the latkes up, place in one layer on a baking sheet in a 350 degree oven until warm and crisp.

3. Serve with sour cream.

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