Recipe - Parsnip-Potato Pancakes

2 pound Sweet Potato; grated
1 One half pound Parsnips; grated
12 Scallion; minced diagonally
4 Eggs; beaten
1 cup Flour
2 teaspoon Salt
One fourth teaspoon Pepper
1 tablespoon Thyme (Or 1 Tbs Dried);
chopped fresh
Three fourths cup Vegetable Oil

In large bowl combine sweet potatoes, parsnip, scallions, eggs, flour,
salt, pepper and thyme until wellblended. In a large skillet over medium
hight heat, heat One fourth cup oil. Drop potato mixture by scant One fourth cupfuls into
hot oil. Cook in batches 8 minutes, turning once, until golden. Drain
thoroughly on paper towels.

Recipe by: Magazine

Posted to JEWISHFOOD digest V97 #332 by Mindi myenta@psnw.com on Dec 23,
1997