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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Woman's World Magazine 12/7/04. These potato pancakes are scrumptious with a dollop of creamy horseradish topping. 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.
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