Title: Parsnip-Potato Pancakes
Categories: None
Yield: 12 Servings

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

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 on Dec 23,
1997