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Potato Latke Galette, Stuffed (P, TNT)
Source: "Melting Pot Memories," by Judy Bart Kancigor
Serves: 16

1-1/2 lbs. large red-skinned potatoes (do not peel)
2 zucchini
1 medium onion
1/4 to 1/2 cup Italian parsley, finely chopped
4 large eggs, lightly beaten
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
Grated nutmeg to taste
1 teaspoon baking powder
Vegetable oil for frying

Exotic Mushroom Filling:
1 lb. fancy mushrooms, cleaned and sliced, 3 or more varieties, (e.g. Shiitake, Portobello, oyster, Chanterelle, cremini, porcini, etc.) For Shiitake and oyster, remove stems and save for stock
1 tablespoon olive oil
1 tsp. toasted sesame oil

In a medium saucepan, cover potatoes with cold water. Bring to a boil. Allow to boil for five minutes. Drain potatoes, cover with cold water and drain again. Cover with cold water and allow to sit for five minutes. Drain potatoes and pat dry.

Using a hand grater, shred potatoes (with skins on). If you do not turn the potato as you are grating, you will be left with most of the peel. Discard peel, but it is okay if some shreds of peel remain.

Wash zucchini well and cut into thirds. Grate zucchini (skins only. Reserve inside portions for another use.). Spread shredded zucchini on ink-free paper towels and drain for 15 minutes.

In food processor with shredder disk, shred onion until chopped fine but not mushy. Drain on ink-free paper towels 15 minutes.

In a large bowl, mix shredded potatoes, zucchini, grated onion, chopped parsley, beaten eggs, flour, salt, pepper, nutmeg, and baking powder.

In a 10" flame and ovenproof skillet, heat oil until very hot but not burning. Spread one-fourth of potato mixture evenly in pan. Cover evenly with half of mushroom mixture. Cover with additional one-fourth of potato mixture. Press down evenly with back of metal spatula and fry over medium-high heat for a few minutes just to start the crust.

Transfer to 350°F preheated oven and bake for 50 minutes.

Remove from oven (careful: handle is hot!) Drain oil into a small bowl. Place dinner plate over pan and turn galette over. Pour drained oil back in pan, heat until very hot but not smoking, and slide galette back into pan, unbrowned side down. Fry for additional 5 minutes or until crusty.

Exotic Mushroom Filling:
Sauté half the mushrooms in half the oils in wok or large skillet about 5 minutes until golden and juices are released. Do not crowd or mushrooms will steam and not brown. Repeat with other half. For Portabellos add 2 minutes. For oyster mushrooms cook 2 minutes less. Repeat with remaining mushrooms and oils.

Poster's Notes:
Here is the fifth and final recipe from my cooking classes at Sur la Table. It calls for just the skin of the zucchini and after 3 classes I had lots of inner zucchini left. Last night for my book group I made muffins using mostly zucchini and a little red potato. You have to use a lot more than 1-1/2 lb. of zucchini for this since when you drain the grated zucchini, you lose a lot of water and a lot of weight. I used Teflon-coated muffin pans and sprayed with vegetable spray. Then I put some batter in, covered with mushroom filling, then topped with more batter. I baked for about 40 minutes. They were low fat and everyone loved them.

When I baked the galette below at Sur La Table in their convection oven I didn't have to turn it over. It was nicely browned on the top. Wish I needed a new oven instead of a new washing machine! I love that convection!!

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A