Parsnip Crisps

• About 4 cups vegetable oil
• 1 medium or large parsnip
• Special equipment: a deep-fat thermometer; a Y-shaped vegetable peeler

1. Heat 1 inch oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat until thermometer registers 360F.
2. While oil heats, peel parsnip, then shave as many ribbons as possible from parsnip with vegetable peeler.
3. Fry ribbons in 3 batches, stirring frequently, until edges are golden but middles are still pale, about 40 seconds to 1 minute per batch.
4. Transfer parsnips as fried with a slotted spoon to paper towels to drain, then season lightly with salt.
5. (Return oil to 360F between batches.)
6. Parsnips will crisp as they cool.

vegetable oil, parsnip, thermometer

Taken from www.epicurious.com/recipes/food/views/parsnip-crisps-108998 (may not work)