Deep 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.

DEEP-FRIED PARSNIPS

Steps:

• Peel parsnip and cut into sticks. Heat corn oil in a saucepan until small bubbles appear when stirred with a wooden spoon.
• In batches, fry parsnips until crispy and browned. Drain on paper towels and serve immediately, sprinkled with salt.

BUTTER FRIED PARSNIPS

Steps:

• In a large saucepan cover parsnips with water, cover and boil over medium-high heat until tender, about 10 minutes. Drain.
• In a plastic bag combine flour and seasoning salt. Dip parsnips in butter and place them in the bag. Shake bag to coat parsnips with the seasoned flour.
• Heat the butter in a large skillet over medium-high heat. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until all sides are golden brown.

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.

FRIED PARSNIP RIBBONS

Steps:

• 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.
• 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.