Active time: 10 min Start to finish: 10 min

　　

Ingredients

Makes 2 garnish or snack servings

　　About 4 cups vegetable oil

　　1 medium or large parsnip

　　Special equipment: a deep-fat thermometer; a Y-shaped vegetable peeler

　　

Step 1

Heat 1 inch oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat until thermometer registers 360°F.

　　

Step 2

While oil heats, peel parsnip, then shave as many ribbons as possible from parsnip with vegetable peeler.

　　

Step 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. Transfer parsnips as fried with a slotted spoon to paper towels to drain, then season lightly with salt. (Return oil to 360°F between batches.) Parsnips will crisp as they cool.