| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Jewish | 12 | Servings | |
INGREDIENTS
| 2 | lb | Sweet Potato; grated |
| 1 1/2 | lb | Parsnips; grated |
| 12 | Scallion; diced diagonally | |
| 4 | Eggs; beaten | |
| 1 | c | Flour |
| 2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | tb | Thyme (Or 1 Tbs Dried); chopped fresh |
| 3/4 | c | Vegetable Oil |
INSTRUCTIONS
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 1/4 cup oil. Drop potato mixture by scant 1/4 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@psnw.com> on Dec 23, 1997
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