PARSNIP SWEET POTATO PANCAKES

Parsnip Sweet Potato Pancakes image

Golden brown sweet potatoes make these cakes pretty to look at and even better to eat. The green onions and thyme add an extra boost. -Amy Short, Milton, West Virginia

Provided by Taste of Home

Time 50m

Yield 2 dozen.

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour
3 tablespoons minced fresh thyme
2 teaspoons salt
1/4 teaspoon pepper
4 large eggs, lightly beaten
2 pounds sweet potatoes, peeled and grated
1 pound parsnips, peeled and grated
12 green onions, sliced diagonally
1/2 cup vegetable oil

Steps:

In a large bowl, combine the flour, thyme, salt and pepper. Stir in eggs until blended. Add the sweet potatoes, parsnips and onions; toss to coat., In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by 1/4 cupfuls, a few at a time, into hot oil; press lightly to flatten. Fry for 3-4 minutes on each side or until golden brown. Drain on paper towels. Serve warm.

Nutrition Facts : Calories 280 calories, Fat 14g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 431mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 4g fiber), Protein 5g protein.