Batter Fried Parsnips Food

PAN-FRIED PARSNIPS

Steps:

• Scrub and peel parsnips.
• Cut into 1/2 inch thick rounds or 1/2 inch thick lengthwise pieces.
• In a cast-iron skillet over medium-low heat, melt a few tablespoons of butter.
• Add parsnip rounds in a single layer.
• Sprinkle with seasonings.
• Cook until fork-tender and browned, turning frequently (and seasoning the other side) to avoid burning and to cook through completely.
• Remove from pan and repeat to cook all parsnips.
• Serve warm.
• Chill leftovers. Delicious cold or reheated.

PARSNIP PATTIES

Steps:

• In a bowl, combine parsnips, egg, flour and salt. Drop batter by 1/2 cupfuls onto a lightly greased hot griddle. Fry over medium heat for 4-5 minutes per side or until vegetables are tender. Serve with honey.

SIMPLE PARSNIP PANCAKES

Steps:

• Combine parsnips, eggs, onion, olive oil, salt, rosemary, and black pepper together in a bowl until batter is combined and lumpy.
• Heat sunflower oil in a heavy frying pan over medium heat. Spoon batter into oil and fry until pancakes are brown and crispy on the edges, 6 to 7 minutes per side.

BUTTERED FRIED PARSNIPS

Steps:

• Wash, trim and scrape the parsnips.
• Cut into uniform pieces and boil in salted water, 25 to 30 minutes or until tender.
• Drain well, and let dry.
• Just before serving, heat the butter in a skillet and saute over moderate heat until light brown on all sides, letting the parsnips caramelize a little in their own sugar. It is best if you have a large enough pan that they can be cooked in a single layer.
• Season with the nutmeg, salt and pepper and serve in a warm vegetable dish, garnished with parsley.

CRISP FRIED PARSNIPS

Steps:

• Scrape the parsnips, and cut into thin sticks about a quarter of an inch thick and three inches long. Discard the woody core of each parsnip.
• Drop the parsnips into a saucepan of boiling salted water, and cook until they are almost tender (about 3 minutes). Remove and pat dry with paper towels.
• Melt butter in a large frying pan. Sprinkle parsnips with salt and pepper, and add to the butter. Fry over medium heat until the parsnips are crisp and golden. If necessary, add more salt. Serve immediately.

BATTER FRIED PARSNIPS

Steps:

• Cut parsnips crosswise, then in half lengthwise. Cut large pieces in half lengthwise again. Put parsnips into boiling salted water. Boil for 8 to 10 minutes until crisp-tender. Rinse under cold water until cool drain. Mix parsnips, 3 tablespoons melted Crisco, lemon juice, chervil, and tarragon. Let stand for 1 hour. Meanwhile, mix flour, 1 tablespoon melted Crisco, cider, buttermilk, and cheese until thick and smooth. Let stand for 1 hour.Heat Crisco to 365°F in deep fryer. Beat egg whites until stiff but not dry fold into batter. Dip parsnips in batter. Fry, a few at a time, for 2 minutes until crisp and golden. (Do not user fryer basket.) Drain on paper towels. Garnish with parsley and lemon wedges. Serve hot.