Crispy Potato Pancakes

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From woman's world magazine 12/7/04. these potato pancakes are scrumptious with a dollop of creamy horseradish topping.

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Steps

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Combine sour cream , horseradish , capers and parsley.

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Refrigerate until ready to serve.

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In large bowl combine next 7 ingredients.

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Form 1 / 4-cupfuls of potato mixture into 18 balls , squeezing out excess moisture.

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Flatten into 3-1 / 2-inch-wide patties.

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In skillet heat oil over medium-high heat.

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Add patties , in batches , patting each dry before frying.

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Cook , turning once , until golden , 2-3 minutes per side.

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Drain on paper towels.

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If made ahead , just reheat in oven at 325 degrees for 10 minutes.

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Ingredients

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sour cream, prepared horseradish, capers, fresh parsley, baking potatoes, eggs, all-purpose flour, parmesan cheese, fresh chives, salt, pepper, canola oil