Tops! The cream and Swiss cheeses and the cayenne really add flavor to these. I put the cream cheese in the bottom of a mixing bowl, mixed together the eggs, salt, 1/4 tsp black pepper, 1/8 teaspoon cayenne pepper and about 2T Louisiana Hot Sauce and beat this into the cream cheese. Tossed the grated potatoes (2.5 Large, grated on large holes in box grater and soaked up moisture with paper towels) with the Swiss cheese and 1/2 medium very thinly sliced onion, sprinkling on the flour as I tossed the whole mixture. Made a judgement call on the margarine and oil and fried them in batches approx 3 min/side. Served them with a dollop of sour cream, green salad and wine chorizo that had been simmering in dark ale. Hello! Will definitely do this again.

Reviewed On: Nov. 30, 2006

I tried this method last evening, and it was very good even though my wife thought it a bit salty. Basically, I scrapped the things I didn't want (Rosemary, Bay Leaves and Cilantro) and added the things I did (1 T Basil, 1 tsp Hot Pepper Flakes and increased the Garlic a bit), and it worked well. Because I only had 1 1/2 pounds of ribs, I did it in a large frying pan and used a light ale instead of the water. I will definitely make this again and next time I will try a darker ale and apple juice.

Reviewed On: Feb. 16, 2006