Wednesday, June 27, 2012

Smoky Parsnip Crisps

4 pounds parsnips, peeled
vegetable oil, for deep frying (about 8 cups)
coarse salt, for sprinkling
mild smoked paprika, for sprinkling
  1. Shave long, thin strips from parsnips with a peeler. preferably swivel, turning to use all sides.
  2. Toss strips by hand to separate.
  3. Heat 3 inches oil in a heavy pan until it registers 365 degrees on a deep fry thermometer.
  4. Add parsnip strips to the oil in small handfuls (do not crowd), turning gently with a wire skimmer, until pale gold and crisp, about 45 seconds.
  5. Transfer chips to paper towels to drain, sprinkle with salt.
  6. Return oil to 365 degrees between batches).
  7. Before serving, sprinkle with smoked paprika.