Batter Fried Parsnips: The Best Batter Fried Parsnips Recipe from Cook'n

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	Batter Fried Parsnips

Serves: 8

Print this Recipe

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

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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 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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