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
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|Serving Size: 1 Serving (238g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 158 (64%)|
|Amt Per Serving||% DV|
|Total Fat 17.5g||23 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 352.5mg||108 %|
|Sodium 117.4mg||4 %|
|Potassium 137.9mg||4 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 10.2g|
|Protein 11.9g||17 %|
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Calories per serving: 248
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