Parsnip Sweet Potato Pancakes Recipe

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Ingredients:

Serving

1 cup king arthur unbleached all-purpose flour
3 tbsp minced fresh thyme
2 tsp salt
1/4 tsp pepper
4 eggs, lightly beaten
2 lb sweet potatoes, peeled and grated
1 lb parsnips, peeled and grated
12 green onions, sliced diagonally
1/2 cup vegetable oil

Directions:

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. Yield: 2 dozen.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	343.13 Kcal (1437 kJ)
Calories from fat	95.07 Kcal
		% Daily Value*
Total Fat	10.56g	16%
Cholesterol	54.56mg	18%
Sodium	455.62mg	19%
Potassium	440.13mg	9%
Total Carbs	54.93g	18%
Sugars	5.51g	22%
Dietary Fiber	4.49g	18%
Protein	6.62g	13%
Vitamin C	10.5mg	17%
Vitamin A	0.8mg	25%
Iron	1.7mg	9%
Calcium	53.6mg	5%

Amount Per 100 g
Calories	163.45 Kcal (684 kJ)
Calories from fat	45.29 Kcal
		% Daily Value*
Total Fat	5.03g	16%
Cholesterol	25.99mg	18%
Sodium	217.04mg	19%
Potassium	209.66mg	9%
Total Carbs	26.17g	18%
Sugars	2.63g	22%
Dietary Fiber	2.14g	18%
Protein	3.15g	13%
Vitamin C	5mg	17%
Vitamin A	0.4mg	25%
Iron	0.8mg	9%
Calcium	25.5mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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