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Batter-fried Parsnips
Created by admin, Tuesday, 01 May 2007
Description
Makes 8 servingsIngredients
8 medium parsnips (about 2 pounds), pared
2 quarts water
1/2 teaspoon salt
3 tablespoons crisco all-vegetable shortening or 3 tablespoons crisco stick melted
3 tablespoons lemon juice
1/2 teaspoon chervil
1/2 teaspoon tarragon
2 cups sifted all-purpose flour
1 tablespoon crisco all-vegetable shortening or 1 tablespoon crisco stick melted
3/4 cup apple cider
3/4 cup buttermilk
1/2 cup shredded swiss cheese
crisco shortening for deep frying
2 egg whites
2 quarts water
1/2 teaspoon salt
3 tablespoons crisco all-vegetable shortening or 3 tablespoons crisco stick melted
3 tablespoons lemon juice
1/2 teaspoon chervil
1/2 teaspoon tarragon
2 cups sifted all-purpose flour
1 tablespoon crisco all-vegetable shortening or 1 tablespoon crisco stick melted
3/4 cup apple cider
3/4 cup buttermilk
1/2 cup shredded swiss cheese
crisco shortening for deep frying
2 egg whites
Methods/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 a medium saucepan or 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.
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