| BATTER-FRIED PARSNIPS |
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Makes 8 servings8 medium parsnips (about 2 pounds), pared 2 quarts water 1/2 teaspoon salt 3 tablespoons CRISCO all-vegetable shortening or 3 tablespoons CRISCO Stick melted 3 tablespoons lemon juice 1/2 teaspoon chervil 1/2 teaspoon tarragon 2 cups sifted all-purpose flour 1 tablespoon CRISCO all-vegetable shortening or 1 tablespoon CRISCO Stick melted 3/4 cup apple cider 3/4 cup buttermilk 1/2 cup shredded Swiss cheese CRISCO shortening for deep frying 2 egg whites Cut parsnips crosswise, then in half lengthwise. Cut large pieces in half lengthwise again. Put parsnips into boiling salted water. Boil for 8 to 10 minutes until crisp-tender. Rinse under cold water until cool; drain. Mix parsnips, 3 tablespoons melted Crisco, lemon juice, chervil, and tarragon. Let stand for 1 hour. Meanwhile, mix flour, 1 tablespoon melted Crisco, cider, buttermilk, and cheese until thick and smooth. Let stand for 1 hour. Heat Crisco to 365ºF in a medium saucepan or deep fryer. Beat egg whites until stiff but not dry; fold into batter. Dip parsnips in batter. Fry, a few at a time, for 2 minutes until crisp and golden. (Do not user fryer basket.) Drain on paper towels. Garnish with parsley and lemon wedges. Serve hot. |
