Spicy Parsnip Shoestring Fries

Spicy Parsnip Shoestring Fries

• Ready In: 14 mins
• Serves: 4

Ingredients

• 1 1⁄2 kg parsnips
•  oil
• 1⁄2 teaspoon paprika
•  celery salt

Directions

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. If you don't have a thermometer, you can test the temperature by dropping a cube of bread into the oil. If it turns golden in 30 seconds, it means the oil is ready for frying. 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. You may need to do this in 2-3 batches.
3. Bring the oil temperature back up to 190°C Return the cooked fries to the oil and fry for a further 1-2 minutes until crisp and golden. Remove from the oil and drain on kitchen paper. Season with the paprika, celery salt, and some freshly ground black pepper.