Rosemary-Mascarpone Potato Latkes – a delicious recipe with baking potatoes, eggs, cornstarch, salt, freshly ground black pepper, rosemary. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["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."]
242
kcal
Calories
10
g
Fat
26
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4 baking potatoes, 1 medium leek, cleaned and chopped, 2 large eggs, 1/4 cup cornstarch, and more.
Yes, Rosemary-Mascarpone Potato Latkes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
