Crispy Potato Pancakes

JackieOhNo!'s Note:

From Woman's World Magazine 12/7/04. These potato pancakes are scrumptious with a dollop of creamy horseradish topping.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• ¾ cup sour cream
• 2 tablespoons prepared horseradish , from a jars, squeezed dry
• 2 tablespoons capers , rinsed and drained
• 1 tablespoon chopped fresh parsley
• 3 lbs baking potatoes , peeled, grated, squeezed dry
• 2 eggs , lightly beaten
• ¾ cup all-purpose flour
• ½ cup shredded parmesan cheese
• ½ cup chopped fresh chives
• 1 teaspoon salt
• ½ teaspoon pepper
• ¾ cup canola oil

Directions:

1. Combine sour cream, horseradish, capers and parsley; refrigerate until ready to serve.
2. In large bowl combine next 7 ingredients. Form 1/4-cupfuls of potato mixture into 18 balls, squeezing out excess moisture. Flatten into 3-1/2-inch-wide patties.
3. In skillet heat oil over medium-high heat. Add patties, in batches, patting each dry before frying. Cook, turning once, until golden, 2-3 minutes per side. Drain on paper towels.
4. If made ahead, just reheat in oven at 325 degrees for 10 minutes.

Reviews

[CIndytc]

These were the hit of the dinner. Everyone raved about them. Will definently make again. Made for Fall PAC 2011

[Cilantro in Canada]

My family ate these in no time. I skipped the topping but otherwise made as directed. I decided to skip the oil and just used Pam. Thanks for the recipe.

[Lori Mama]

Interesting flavor with the Parmesan cheese. Nevertheless tasty. I will omit the capers from the sauce next time. Made for Everyday Holiday Tag. :)