Soak parsnips in cold water 30 minutes. Drain; cut into 3- inch strips.
Combine parsnips, lemon juice, and a small amount of boiling salted water in a medium saucepan. Cover, and cook 10 minutes or until parsnips are tender. Drain well.
Combine flour, sugar, baking powder, and salt; stir well. Add milk and egg; beat until smooth.
Dip parsnip strips into batter; fry in deep hot oil (375°) until golden, turning once. Drain well on paper towels.
Serving Suggestion: Serve Parsnip Fritters with Mustard Dip Sauce.