Parsnip-potato pancakes
12 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | pounds | Sweet Potato; grated |
1½ | pounds | Parsnips; grated |
12 | Scallion; diced diagonally | |
4 | Eggs; beaten | |
1 | cup | Flour |
2 | teaspoons | Salt |
¼ | teaspoon | Pepper |
1 | tablespoon | Thyme (Or 1 Tbs Dried); chopped fresh |
¾ | cup | Vegetable 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