Parsnip Crisps
Serves: 2
Hal Herzog
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
50
Sourness
36
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4 cups
Vegetable Oil1 medium
Parsnip (or large)Directions:
1
Heat 1 inch oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat until thermometer registers 360°F
2
While oil heats, peel parsnip, then shave as many ribbons as possible from parsnip with vegetable peeler
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
4
Transfer parsnips as fried with a slotted spoon to paper towels to drain, then season lightly with salt
5
(Return oil to 360°F between batches
6
) Parsnips will crisp as they cool
7
Heat 1 inch oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat until thermometer registers 360°F
8
While oil heats, peel parsnip, then shave as many ribbons as possible from parsnip with vegetable peeler
9
Fry ribbons in 3 batches, stirring frequently, until edges are golden but middles are still pale, about 40 seconds to 1 minute per batch
10
Transfer parsnips as fried with a slotted spoon to paper towels to drain, then season lightly with salt
11
(Return oil to 360°F between batches
12
) Parsnips will crisp as they cool