Fried Parsnip Ribbons

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 10
• 2 quarts canola oil or 2 quarts vegetable oil
• 1 3/4 lbs parsnips (4 large)
• kosher salt
• pepper or cayenne pepper

Recipe

• 1 place a wire rack on a large, rimmed baking sheet and line the rack with 2 layers of paper towels. heat the canola or vegetable oil in a large saucepan until the oil registers 325° on a deep-fry thermometer. meanwhile, using a sturdy y-shaped vegetable peeler, shave the parsnips lengthwise into ribbons, moving around on 4 sides of the vegetable, stopping when you reach the tough inner cores of the parsnips.
• 2 working in 5 or 6 batches, carefully drop handfuls of the parsnip ribbons into the hot oil and cook the ribbons over moderately high heat, stirring occasionally with a wooden spoon, until the ribbons turn a deep honey color, about 1 minute. using a slotted spoon or chinese wire-and-bamboo skimmer, transfer the parsnips to the paper towels and sprinkle with salt and either peppers. let cool completely, then transfer to a large platter.