Crispy Potato Pancakes

"From Woman's World Magazine 12/7/04. These potato pancakes are scrumptious with a dollop of creamy horseradish topping."
photo by CIndytc photo by CIndytc
photo by CIndytc
photo by Lori Mama photo by Lori Mama
Ready In:




  • Combine sour cream, horseradish, capers and parsley; refrigerate until ready to serve.
  • 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.
  • 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.
  • If made ahead, just reheat in oven at 325 degrees for 10 minutes.

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  1. These were the hit of the dinner. Everyone raved about them. Will definently make again. Made for Fall PAC 2011
  2. 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.
  3. Interesting flavor with the Parmesan cheese. Nevertheless tasty. I will omit the capers from the sauce next time. Made for Everyday Holiday Tag. :)


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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