Parsnip-potato pancakes

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

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