Parsnips are thinly sliced on a mandolin, then deep fried until crisp and golden brown before being sprinkled with paprika, salt and pepper. Serve as a snack or alongside your favourite roast meat.
- 500g parsnips
- Sunflower oil
- 1 tsp. sweet paprika
- 1/2 tsp. each salt and pepper
Thinly slice the parsnips on a mandolin. Place into a bowl of iced water for half an hour, then drain and pat dry.
Meanwhile, heat sunflower oil in a deep fat fry or deep frying pan. Heat to 185C or if you don't have a thermometer, heat until a piece of bread dropped into the oil turns golden, but not overly brown, when dropped into the oil.
Drop the parsnip slices, a few at a time, into the hot oil and seperate the slices using wooden chopsticks so they don't stick together. Cook until pale brown, drain on kitchen paper and season with paprika, salt and pepper.