Rosemary-Mascarpone Potato Pancakes
Instructions
Shred the potatoes and leeks together and squeeze out as much liquid as possible from the vegetables.
Place the shreds in a large bowl.
Add the eggs and blend them in thoroughly.
Stir in the cornstarch, salt, pepper, nutmeg, rosemary, lemon juice and mascarpone cheese.
Heat about 1/8" vegetable oil in a skillet.
When the oil is hot, drop the batter into the pan to make pancakes about 2 inches in diameter.
Fry the pancakes for a minute or so over moderate heat, or until they are browned on the bottom.
Turn the pancakes over and fry them another , or until browned.
Drain on paper towels.
HOT TIP: You can make these ahead and reheat.
Fried foods need to be reheated in hot temperatures: 400 degrees.
Put the pancakes on a rack on a baking sheet in a single layer.
Make sure there is plenty of room between the pancakes.