Ingredients
About 4 cups vegetable oil
1
medium or large parsnip
Special equipment: a deep-fat thermometer; a Y-shaped vegetable peeler
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. Transfer parsnips as fried with a slotted spoon to paper towels to drain, then season lightly with salt. (Return oil to 360°F between batches.) Parsnips will crisp as they cool.
5.
Parsnip crisps can be made 1 day ahead and kept in an airtight container at room temperature. Recrisp on a baking sheet within 2 hours of serving in a preheated 350°F oven 3 to 5 minutes (be careful not to let them brown). If parsnips are not crisp once cooled, return to oven briefly.
