Perked-up Potato Pancakes

• 4 medium russet potatoes
• 12 cup chive & onion cream cheese
• 1 tablespoon all-purpose flour
• 1 egg
• 14 cup whipping cream
• 1 teaspoon onion salt
• 18 teaspoon cayenne pepper
• 34 cup shredded swiss cheese
• 14-13 cup vegetable oil

1. Peel and grate the potatoes.
2. Squeeze excess moisture from potatoes with paper towels.
3. In a medium bowl, combine cream cheese and flour until blended.
4. Stir in egg, cream, onion salt, and cayenne pepper until smooth.
5. Add potatoes and cheese and mix well.
6. In a large skillet, heat 1/8 inch of oil to 375F.
7. Drop batter by 1/3 cupfuls into skillet and press lightly to flatten.
8. Fry for approximately 5 minutes per side or until potatoes are tender and golden brown.
9. Drain on paper towels.
10. Note; To freeze potato pancakes, arrange in a single layer on baking sheet/ Freeze overnight/ Place in a resealable plastic bag/ Can be frozen up to 2 months/ To bake, place frozen pancakes on a lightly greased baking sheet/ Bake at 400F for 10 to 12 minutes or until heated through.

russet potatoes, chive onion cream cheese, flour, egg, whipping cream, onion salt, cayenne pepper, swiss cheese, vegetable oil

Taken from www.food.com/recipe/perked-up-potato-pancakes-102723 (may not work)