Crispy Potato Pancakes

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

• Ready In: 40 mins
• Serves: 6

Ingredients

• 3⁄4 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
• 3⁄4 cup all-purpose flour
• 1⁄2 cup  shredded parmesan cheese
• 1⁄2 cup  chopped fresh chives
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 3⁄4 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.