Parsnip-potato pancakes

12 Servings

Ingredients

QuantityIngredient
2poundsSweet Potato; grated
poundsParsnips; grated
12Scallion; diced diagonally
4Eggs; beaten
1cupFlour
2teaspoonsSalt
¼teaspoonPepper
1tablespoonThyme (Or 1 Tbs Dried); chopped fresh
¾cupVegetable Oil

Directions

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