Lacy Potato Pancakes, Mascarpone & Prosciutto di San Daniele
Recipe courtesy of Icons of European Taste Brand Ambassador Joanne Weir.
3 baking potatoes
2 large eggs, whisked together
1/3 onion, finely diced
1/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
1/3 cup sunflower oil
3 ounces Prosciutto di San Daniele, thinly sliced, cut across into thin strips
1/3 cup mascarpone
¼ cup thinly sliced fresh chives
Peel the potatoes and grate them by hand into a bowl. Let sit 30 minutes. Drain and place the potatoes in a colander. With your hands, squeeze out as much liquid as possible and discard. Add the egg, onion, 1 ½ teaspoon salt and ¼ teaspoon pepper.
Heat 3 tablespoons oil in a large non-stick or cast-iron frying pan over medium high heat until the oil is rippling. Using a tablespoon measure, add a big heaping tablespoon of the potato mixture to the pan and flatten to form a pancake. Cook until golden and crispy on one side, about 2 minutes. Turn and continue to cook until golden and crispy on the other side, about 2 minutes.
Place on paper towels to drain. Place a small mound of the Prosciutto di Parma on the warm potato pancake. Garnish with a dollop of mascarpone and a pinch of chives.
Serves 4 to 6