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1
Place porcini in small bowl.
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2
Add 3/4 cup hot water and let stand 45 minutes.
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3
Strain through fine sieve, reserving soaking liquid.
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4
Coarsely chop porcini.
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5
Heat 1 tablespoon oil in heavy medium nonstick skillet over medium-high heat.
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6
Add chopped porcini and garlic; saute 2 minutes.
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7
Add reserved porcini soaking liquid and paprika; cook until liquid evaporates, stirring frequently, about 3 minutes.
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8
Season with salt and pepper.
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9
Cool.
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10
(Mushroom mixture can be made 1 day ahead.
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11
Cover and refrigerate.)
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12
Finely grate potatoes by hand or in processor fitted with grating disk.
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13
Transfer potatoes to large bowl.
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14
Add enough cold water to cover; let stand 5 minutes.
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15
Drain potatoes.
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16
Wrap in dry kitchen towel; twist ends to squeeze out as much liquid as possible.
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17
Place potatoes in large bowl.
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18
Mix in egg, breadcrumbs, salt, and pepper.
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19
Stir in mushroom mixture.
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20
Heat 6 tablespoons olive oil in heavy large skillet (preferably cast-iron) over medium-high heat until hot but not smoking.
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21
Working in batches, drop potato mixture by 1/4 cupfuls into hot oil, spacing apart.
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22
Using spatula, flatten each into 4-inch round and cook until crisp and brown, about 4 minutes per side.
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23
Using slotted spatula, transfer latkes to paper towels to drain.
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24
Add more oil to skillet as necessary and allow oil to get hot before adding more potato mixture.
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25
Transfer to plates and serve.
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26
*Available at Italian markets, specialty foods stores and many supermarkets.
