Parsnip Crisps

1. 1

   Heat 1 inch oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat until thermometer registers 360F.

2. 2

   While oil heats, peel parsnip, then shave as many ribbons as possible from parsnip with vegetable peeler.

3. 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. 4

   Transfer parsnips as fried with a slotted spoon to paper towels to drain, then season lightly with salt.

5. 5

   (Return oil to 360F between batches.)

6. 6

   Parsnips will crisp as they cool.

No additional tips available.