- 2 quarts canola or vegetable oil
- 4 large parsnips (about 1 3/4 pounds)
- Kosher salt
- Place a wire rack on a large, rimmed baking sheet and line the rack with 2 layers of paper towels. Heat the canola or vegetable oil in a large saucepan until the oil registers 325° on a deep-fry thermometer. Meanwhile, using a sturdy Y-shaped vegetable peeler, shave the parsnips lengthwise into ribbons, moving around on 4 sides of the vegetable, stopping when you reach the tough inner cores of the parsnips.
- Working in 5 or 6 batches, carefully drop handfuls of the parsnip ribbons into the hot oil and cook the ribbons over moderately high heat, stirring occasionally with a wooden spoon, until the ribbons turn a deep honey color, about 1 minute. Using a slotted spoon or Chinese wire-and-bamboo skimmer, transfer the parsnips to the paper towels and sprinkle with salt. Let cool completely, then transfer to a large platter.
The parsnip ribbons can be fried up to 2 hours in advance; let cool completely and store in an airtight container.
A spice-infused red wine sangria. Try Little Giant's recipe.