Tender Mushroom Pancakes (Mushroom Fritters)

1. 1 Button mushrooms≈ $7.50 per kg 60 g
2. 2 Onions≈ $1.60 per kg 20 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Dillpack 50 g ≈ $1.80 5 g
5. 5 Wheat flour 25 g
6. 6 Milk 2.5%pack 930 ml ≈ $0.88 40 ml
7. 7 Sunflower oil 8 ml
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g
10. 10 Sour cream 15%pack 300 g ≈ $1.60 30 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Chop mushrooms and onion² roughly.

2. Pulse mushrooms and onion² in a food processor with milk⁶ until smooth.

3. Add egg, finely chopped dill⁴, salt, and pepper; mix well.

4. Stir in flour until the batter is the consistency of thick sour¹⁰ cream.

5. Heat oil in a skillet and fry pancakes for 3 minutes per side until golden brown, ensuring no raw batter remains inside.

6. Serve with sour¹⁰ cream.