Normas Magic Mushroom Latkes

• 12 large potatoes, grated
• 3 medium onions, grated
• 1 pound oyster mushrooms, sliced
• 2 teaspoons porcini powder
• 4 eggs, lightly beaten
• 5 tablespoons Wondra flour
• 3 teaspoons salt
• 1 teaspoon pepper
• oil for deep frying
• 6 ounces dried porcini mushrooms, soaked in cold water for 30 minutes
• 8 tablespoons unsalted butter
• 7 cups heavy cream
• 12 ounces Parmesan cheese, grated
• 2 1/2 teaspoons kosher salt
• 2 1/2 teaspoons white truffle oil
• freshly ground black pepper
• 4 granny smith apples, peeled, cored and cut into 1/2-inch dice
• 1 1/2 cups whole cranberries
• 1 cup sugar
• 4 tablespoons clarified butter
• 1 cup apple juice
• 2 cinnamon sticks
• 4 large strips lemon zest, peeled with a vegetable peeler
• 8 tablespoons sour cream

1. Slice the oyster mushrooms into very fine strips, coat with Wondra flour and fry.
2. Put the grated potatoes in a clean tea towel and squeeze the liquid out of the mixture.
3. Do the same for the grated onions.
4. Combine all the ingredients (including the fried mushrooms) and mix together well by hand.
5. In a heavy skillet, put a 3/4" deep layer of olive oil and duck fat (just add more oil if you dont use the duck fat) and heat until sizzling.
6. Form individual pancakes by hand and carefully slide into the pan using a slotted spatula.
7. Fill the pan, but leave room between the pancakes.
8. When the latkes are nicely browned on one side, turn carefully and cook until browned on the other side and crisp on the edges.
9. Remove with a spatula and place on paper towels.

potatoes, onions, mushrooms, porcini powder, eggs, flour, salt, pepper, oil, porcini mushrooms, unsalted butter, heavy cream, parmesan cheese, kosher salt, truffle oil, freshly ground black pepper, granny smith apples, cranberries, sugar, butter, apple juice, cinnamon sticks, lemon zest, sour cream

Taken from www.foodrepublic.com/recipes/normas-magic-mushroom-latkes/ (may not work)