| 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 | t | Salt |
| 1/4 | t | Pepper |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 292
Calories From Fat: 138
Total Fat: 15.6g
Cholesterol: 62mg
Sodium: 459.3mg
Potassium: 512.3mg
Carbohydrates: 33.9g
Fiber: 5.5g
Sugar: 6g
Protein: 5.1g