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Categories:
baking potatoes eggs cornstarch salt freshly ground black pepper rosemary lemon juice Mascarpone cheese vegetable oil
Viewed: 20 - Published at: 4 years agoIngredients
- 4 baking 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 softened Mascarpone cheese
- vegetable oil for frying
Method
- Peel the potatoes and shred them in a food processor. Remove the shreds from the processor, change the blade to the "S" blade and place the shreds back inside the workbowl. Pulse to chop the gratings into smaller pieces. Remove the potatoes to a strainer and press down to squeeze out as much liquid as possible. Place the mixture in a mixing bowl.
- Add the leek and eggs and mix them in. Stir in the cornstarch, salt, pepper, rosemary, lemon juice and cheese. Mix ingredients thoroughly.
- Heat about 1/8-inch vegetable oil in a large saute pan over medium-high heat. When the oil is hot enough to make a bread crumb sizzle, add batter by the spoonful to the pan, leaving ample space between each pancake. Fry for 2-3 minutes per side or until browned. Repeat with remaining batter. Drain on paper towels.
