Ingredients
-
3/4
-
2
-
2
-
1
-
3
-
2
-
3/4
-
1/2
-
1/2
-
1
-
1/2
-
3/4
-
-
-
Directions
Crispy Potato Pancakes,From Woman’s World Magazine 12/7/04. These potato pancakes are scrumptious with a dollop of creamy horseradish topping.,These were the hit of the dinner. Everyone raved about them. Will definently make again. Made for Fall PAC 2011
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Steps
|
1
Done
|
Combine Sour Cream, Horseradish, Capers and Parsley; Refrigerate Until Ready to Serve. |
|
2
Done
|
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
Done
|
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
Done
|
If Made Ahead, Just Reheat in Oven at 325 Degrees For 10 Minutes. |
