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Rosemary-Mascarpone Potato Latkes


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Rosemary-Mascarpone Potato Latkes


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Rosemary-Mascarpone Potato Latkes

The fresh rosemary gives latkes a light touch and lovely fragrance


  • Prep Time : 30 minutes min
  • Cook Time : 10 minutes min
  • Ready Time : 40 min




  • 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



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


About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

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