Cook's Country, as I recall.
|2½ lbs||Russetts, peeled, cut lengthwise in ¼" pieces (slabs)|
|- water||to cover potatoes by 1" in pan|
|1 oz (½ cup)||finely grated parmigiano reggiano|
|¼ cup||chopped chives, fresh|
|2||eggs beaten in a pie plate|
|2 cups||panko in a pie plate|
|½ cup||oil in a 12" skillet|
1. Bring pot to boil, then reduce to medium low for 8-10 minutes or until tender. Drain and return to pan to cool. Add the second set of ingredients.
2. Mash in sauce pan until smooth (no milk, no butter). Refrigerate for 1 hour.
3. Using a ½ cup measure, measure and scoop potato mixture out and form pucks the size of your ½-cup measure, about ¾" thick. Coat with egg, then dredge in panko and pack the crumbs well all around. Set aside on a plate while warming ½ cup oil (5 minutes) to medium high.
Fry 3 minutes on first side until dark golden brown, carefully turn over and fry 2 more minutes until golden brown on the opposite side. Do not crowd skillet. Clean skillet (including wiping it clean) before frying any left over cakes or, at least, strain out the burnt panko crumbs and replace the oil (back to ½ cup).
Top generously with sour cream and serve.