Parsnip Crisps
Active time: 10 min Start to finish: 10 min
Recipe information
Yield
Makes 2 garnish or snack servings
Ingredients
About 4 cups vegetable oil
1 medium or large parsnip
Special equipment: a deep-fat thermometer; a Y-shaped vegetable peeler
Preparation
Step 1
Heat 1 inch oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat until thermometer registers 360Ā°F.
Step 2
While oil heats, peel parsnip, then shave as many ribbons as possible from parsnip with vegetable peeler.
Step 3
Fry ribbons in 3 batches, stirring frequently, until edges are golden but middles are still pale, about 40 seconds to 1 minute per batch. Transfer parsnips as fried with a slotted spoon to paper towels to drain, then season lightly with salt. (Return oil to 360Ā°F between batches.) Parsnips will crisp as they cool.
