Placki Ziemniaczane z Pieczarkami (Potato Pancakes with Mushrooms)

Placki ziemniaczane, or Polish potato pancakes, are a beloved dish in Poland and other Eastern European countries. The crispy, golden exterior paired with the soft, tender interior is enough to win anyone’s heart. By adding mushrooms (pieczarki), the dish takes on an earthy and savory flavor that complements the potatoes perfectly. This recipe is easy to make, flavorful, and perfect for any meal of the day.

Ingredients:

• 5 medium potatoes (peeled)
• 1 medium onion (finely chopped)
• 200g mushrooms (sliced)
• 2 eggs
• 1/4 cup flour (or as needed for binding)
• 1 teaspoon baking powder
• Salt and pepper to taste
• 2 tablespoons vegetable oil (for frying)
• Fresh parsley (optional, for garnish)

Directions:

1. Prepare the potatoes: Grate the peeled potatoes finely and place them in a clean cloth or paper towel. Squeeze out the excess moisture from the potatoes to avoid soggy pancakes.
2. Cook the mushrooms: Heat one tablespoon of oil in a pan. Add the chopped onions and sauté them until golden. Add the sliced mushrooms and cook until they release their water and soften. Season with a pinch of salt and pepper. Set aside to cool.
3. Mix the batter: In a large bowl, combine the grated potatoes, cooked mushrooms and onions, eggs, flour, baking powder, salt, and pepper. Stir until all ingredients are well combined. If the mixture feels too runny, add a bit more flour until it reaches a consistency that can hold its shape when frying.
4. Fry the pancakes: Heat a skillet with oil over medium heat. Using a spoon or your hands, take a portion of the potato mixture and shape it into a small pancake. Fry on each side for 3-4 minutes or until golden brown and crispy. Remove from the pan and place on paper towels to drain excess oil.
5. Repeat with the remaining mixture.
   
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