Ingredients
- 8 parsnips, whole and boiled until tender and cooled
- Cornstarch, as needed
- 1/2 cup egg whites
- 2 cups oil for frying
- 6 cloves garlic, chopped
- 1 jalapeno or serrano, sliced
- 1 two-inch knob of ginger, chopped
- 2 tbsp whole peppercorns
- 1 tbsp Szechuan peppercorns (optional)
- 1 tbsp kosher salt
- 1/2 tbsp sugar
Directions
For the Salt and Pepper Spice:
STEP 1
In a pestle and mortar or spice grinder, grind the black peppercorns and optional szechuan peppercorns into a powder.
STEP 2
Mix with salt and sugar. Set aside.
For the Parsnips:
STEP 1
Cut the boiled parsnips, lengthwise into desired thickness. Either in half or quartered depending on the size of the parsnips.
STEP 2
Coat in egg whites, then dredge in cornstarch. You want a heavy layer of cornstarch on the parsnips.
STEP 3
In a dutch oven, heat frying oil to 350 degrees. Add in the coated parsnips in batches, and fry until the breading starts to brown. Remove fro0m oil and place onto a paper towel lined sheet pan.
STEP 4
In a Wok (or deep frying pan) over high heat, add some of the frying oil. Add in the ginger, garlic and chilis cooking until they begin to to brown.
STEP 5
Add parsnips into the wok (or deep frying pan) and coat in the ginger, garlic and chili oil.
STEP 6
Transfer to a large serving platter and season with salt and pepper seasoning, as desired.
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