Southern Living FEBRUARY 1996
Cook whole parsnips in boiling water to cover 20 minutes or until tender; drain. Cut parsnips into 3- x 1/2-inch strips.
Combine salt, pepper, and breadcrumbs in a large zip-top plastic bag; add parsnips, a few at a time, shaking to coat.
Pour oil to depth of 3 inches into a Dutch oven, and heat until a thermometer registers 375°. Fry parsnips, a few at a time, for 1 minute. Drain on paper towels; serve immediately.
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