Potato Mushroom Fritters Food

POTATO FRITTERS WITH CHIVES

Steps:

• In a large bowl, combine the mashed potatoes, ½ cup of the flour, egg, chives, and sea salt.
• Use a spatula to mix the ingredients together to make the fritter batter. Add up to 2 extra tablespoons of the flour until your fritter batter is thick enough that it will stick together.
• Then, use your hands to form 12 fritters. Pat them down so they look like small and thin burger patties. Place the formed fritters on a plate.
• In a large nonstick skillet, heat up two tablespoons of the oil. Let it heat up for a few minutes over medium-high heat. Then, carefully place as many fritters as you can in the pan without them overlapping. You will probably need to cook them in two batches.
• Let the fritters cook for about 5 minutes. Then, use a spatula to flip them over to cook for another 5 minutes.
• The fritters should be golden brown on both sides when they are done.
• Transfer the cooked fritters to a serving plate lined with paper towels and cook the second batch in the remaining two tablespoons of oil.
• Serve the fritters hot with optional sour cream (for dipping).

POTATO-MUSHROOM FRITTATA

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.

POTATO & MUSHROOM FRITTERS

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.