Email to Marla Hudgins      

Batter-Fried Parsnips

Source of Recipe

Mai


List of Ingredients

Batter-Fried Parsnips


8 medium parsnips (about 2 pounds), pared
2 quarts water
1/2 teaspoon salt
3 tablespoons CRISCO shortening, melted
3 tablespoons lemon juice
1/2 teaspoon chervil
1/2 teaspoon tarragon
2 cups sifted all-purpose flour
1 tablespoon CRISCO shortening, melted
3/4 cup apple cider
3/4 cup buttermilk
1/2 cup shredded Swiss cheese
CRISCO shortening for deep frying
2 egg whites


Recipe


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 365ºF 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 use fryer basket.)

Drain on paper towels.

Garnish with parsley and lemon wedges.

Serve hot.

Makes 8 Servings