Rosemary-Mascarpone Potato Latkes
The fresh rosemary gives latkes a light touch and lovely fragrance
- Duration
- Cook Time
- Prep Time
- 4-6 ServingsServings
Ingredients
- 3 cups finely shredded peeled russet potatoes
- 1 medium leek, cleaned and chopped
- 2 large eggs
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon Freshly ground black pepper
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon Lemon juice
- 1/2 cup mascarpone cheese or softened cream cheese
- Vegetable oil for frying
Preparation
Preparation
1 Shred the potatoes and leek with the fine shredding blade in a food processor, place in a kitchen towel and squeeze out as much liquid as possible. Place mixture in a large bowl.
2 Add the eggs and mix them in thoroughly. Stir in the cornstarch, salt, pepper, rosemary, lemon juice and cheese. Mix thoroughly.
3 Heat about 1/8" vegetable oil in a sauté pan over medium-high heat. When the oil is hot, drop the batter by the spoonful into the pan. Fry the pancakes for 2-3 minutes per side or until they are browned. Drain on paper towels.
Special instructions
The fresh rosemary gives latkes a light touch and lovely fragrance
