Ingredients

For the Potato Fritters:

• Potatoes – 750 g (about 5 medium potatoes)
• Onion – 1 pc. (finely chopped)
• Carrot – 1 pc. (grated)
• Garlic – 1-2 cloves (minced)
• Eggs – 2 pcs.
• Flour – 3-4 tablespoons (full)
• Salt and pepper – to taste
• Oil for frying – as needed

For the Mushroom Sauce:

• Champignons (Mushrooms) – 400 g (sliced)
• Onion – 1 pc. (finely chopped)
• Cream – 100 ml
• Dried garlic – 1/3 tsp.
• Dried ginger – 1/3 tsp.
• Curry powder – 1/4 tsp.
• Salt – to taste
• Butter – 20 g
• Vegetable oil – 2 tablespoons

Toppings:

• Cheese – 150 g (grated)
• Green onions – 20 g (finely chopped)

Steps to Make Crispy Potato Fritters with Creamy Mushroom Sauce

Step 1: Prepare the Potato Fritters

1. Grate the Potatoes and Carrot: Begin by peeling and grating the potatoes and the carrot. Use a large grater to get a coarse texture. After grating the potatoes, squeeze out excess liquid by pressing them in a clean kitchen towel or using a fine sieve.
2. Mix the Fritter Ingredients: In a large bowl, combine the grated potatoes and carrot with the finely chopped onion, minced garlic, eggs, and flour. Season with salt and pepper to taste, and mix until everything is well combined. The mixture should hold together when pressed—if it’s too wet, add a little more flour.
3. Fry the Fritters: Heat a generous amount of vegetable oil in a large frying pan over medium heat. Take a spoonful of the potato mixture and shape it into a small patty. Place it in the pan and flatten slightly with the back of the spoon. Fry the fritters for about 5-7 minutes on each side, or until they are golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.

Step 2: Make the Creamy Mushroom Sauce

1. Sauté the Onion and Mushrooms: In a separate pan, heat 2 tablespoons of vegetable oil over medium heat. Add the finely chopped onion and sauté for about 3 minutes, until soft and translucent. Then, add the sliced champignon mushrooms and cook for another 5-7 minutes, until the mushrooms release their water and start to brown.
2. Add the Spices: Season the mushroom mixture with dried garlic, dried ginger, curry powder, and a pinch of salt. Stir well to evenly coat the mushrooms with the spices.
3. Add the Cream: Pour in the cream and reduce the heat to low. Let the sauce simmer for about 5 minutes, stirring occasionally, until the cream thickens slightly and the flavors meld together. If the sauce becomes too thick, you can add a little water or more cream to reach your desired consistency.
4. Finish with Butter: Stir in 20 g of butter for a rich, silky finish. Remove from heat and set the sauce aside.

Step 3: Serve the Dish

1. Assemble the Dish: Place a few crispy potato fritters on each plate, and generously spoon the creamy mushroom sauce over the top.
2. Add Toppings: Sprinkle the grated cheese over the sauce, allowing it to melt slightly from the heat of the sauce. Garnish with finely chopped green onions for a fresh burst of flavor.
3. Enjoy: Serve immediately while the fritters are still crispy, and the sauce is warm.

Nutrition Facts (Per Serving)

The following is an approximate nutritional breakdown per serving (serves 4):

• Calories: 520 kcal
• Protein: 14 g
• Fat: 32 g
• Carbohydrates: 45 g
• Fiber: 6 g
• Sodium: 450 mg
• Calcium: 15% of daily value (from cheese and cream)

FAQs

1. Can I use other vegetables in the fritters?

Yes, you can easily substitute or add vegetables such as zucchini, sweet potatoes, or bell peppers to the fritters for extra flavor and nutrition.

2. Can I make the fritters ahead of time?

Yes, you can prepare the fritters in advance and reheat them in the oven at 180°C (350°F) for about 10 minutes to crisp them up again before serving.

3. Can I make the mushroom sauce with a different type of mushroom?

Absolutely! While champignons are commonly used, you can substitute them with other types of mushrooms like portobello, shiitake, or oyster mushrooms for a different flavor.

4. Can I make this dish gluten-free?

To make this dish gluten-free, simply use a gluten-free flour blend instead of regular flour in the fritters. You can also use gluten-free breadcrumbs if desired.

Tips for Making the Perfect Potato Fritters

• Squeeze out Excess Moisture: It’s essential to squeeze out as much liquid as possible from the grated potatoes before mixing. Too much moisture will make the fritters soggy instead of crispy.
• Don’t Overcrowd the Pan: When frying the fritters, avoid overcrowding the pan as this can lower the temperature of the oil and make it difficult to achieve a crispy texture.
• Season the Sauce Generously: The mushroom sauce benefits from bold seasoning, so don’t be afraid to add extra spices like black pepper or fresh herbs for more depth of flavor.

Storage Tips

• In the Fridge: Store any leftover fritters and mushroom sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat the fritters in a hot oven (180°C/350°F) to maintain their crispiness, and reheat the sauce gently on the stovetop or in the microwave.
• In the Freezer: You can freeze the potato fritters by placing them in a single layer on a baking sheet, freezing until solid, and then transferring them to a freezer-safe bag. Reheat in the oven straight from frozen.

Conclusion

Crispy potato fritters with creamy mushroom sauce is a delightful dish that brings together the comforting flavors of crispy potatoes, savory mushrooms, and a rich, spiced sauce. With a few simple ingredients, you can create a meal that’s perfect for both casual dinners and special occasions. Whether you’re serving it as a main dish or a hearty side, these fritters are sure to impress with their satisfying crunch and flavorful toppings. Give this recipe a try, and enjoy a delicious, homemade meal that’s both easy to make and wonderfully satisfying!