Spicy Parsnip Shoestring Fries

• 1 12 kg parsnips
• oil
• 12 teaspoon paprika
• celery salt

1. Cut the parsnips into long, thin batons 5mm(1/4 in) thick or use the julienne setting on your food processor.
2. Half fill a saucepan or deep fat fryer with sunflower oil and heat to 190C using a kitchen thermometer.
3. If you don't have a thermometer, you can test the temperature by dropping a cube of bread into the oil.
4. If it turns golden in 30 seconds, it means the oil is ready for frying.
5. Using a strainer or slotted sppon, carefully lower the parsnips into the oil for 2-3 minutes until softened but not browned, then remove with the strainer or slotted spoon and rain on kitchen paper.
6. You may need to do this in 2-3 batches.
7. Bring the oil temperature back up to 190C Return the cooked fries to the oil and fry for a further 1-2 minutes until crisp and golden.
8. Remove from the oil and drain on kitchen paper.
9. Season with the paprika, celery salt, and some freshly ground black pepper.

parsnips, oil, paprika, celery salt

Taken from www.food.com/recipe/spicy-parsnip-shoestring-fries-491295 (may not work)