Servings 6 Draniki
1oz dried wild mushroom blend(or a handful of fresh mushrooms)
1/4cup red onions, minced
1 1/2lbs potatoes, peeled
1/4cup all-purose flour
vegetable oil(for frying)
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.