| 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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