Ingredients

Vegetable oil, for frying
4 medium parsnips, peeled and cut into very thin slices
4 large baking potatoes, peeled and cut into very thin slices
Chopped fresh parsley, for garnish

Directions

In a large Dutch oven, pour the vegetable oil to a depth of 3 inches. Heat over medium heat until the oil reaches 360 degrees F.

Fry the parsnips and potatoes, in batches, until crispy and browned, for 3 to 4 minutes. Drain on paper towels. Serve with chopped fresh parsley.

Recipe Courtesy of Paula Deen