Rosemary-Mascarpone Potato Latkes

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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