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.

The fresh rosemary gives latkes a light touch and lovely fragrance