Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Batter Fried Parsnips
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- #65746
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
8 medium parsnips, pared
2 quarts water
1/2 teaspoon salt
3 tablespoons all-vegetable shortening
3 tablespoons lemon juice
1/2 teaspoon chervil
1/2 teaspoon tarragon
2 cups sifted all-purpose flour
1 tablespoon all-vegetable shortening
3/4 cup apple cider
3/4 cup buttermilk
1/2 cup shredded Swiss cheese
shortening for deep frying
2 egg whites
directions
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 and then drain.
Mix parsnips, 3 tablespoons melted shortening, lemon juice, chervil, and tarragon. Let stand for 1 hour.
Meanwhile, mix flour, 1 tablespoon melted shortening, cider, buttermilk, and cheese until thick and smooth. Let stand for 1 hour.
Heat additional shortening to 365 degrees F 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.
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nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beer makes batters better, meat more tender, and sauces more flavorful.
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