Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Sweet Potato; grated |
| 1½ pounds | Parsnips; grated |
| 12 \N | Scallion; diced diagonally |
| 4 \N | Eggs; beaten |
| 1 cup | Flour |
| 2 teaspoons | Salt |
| ¼ teaspoon | Pepper |
| 1 tablespoon | Thyme (Or 1 Tbs Dried); chopped fresh |
| ¾ cup | Vegetable Oil |
In large bowl combine sweet potatoes, parsnip, scallions, eggs, flour, salt, pepper and thyme until well-blended. In a large skillet over medium hight heat, heat ¼ cup oil. Drop potato mixture by scant ¼ cupfuls into hot oil. Cook in batches 8 minutes, turning once, until golden. Drain thoroughly on paper towels.
Recipe by: Magazine
Posted to JEWISH-FOOD digest V97 #332 by Mindi <myenta@...> on Dec 23, 1997