Farmer Jones Farm
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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
In a pestle and mortar or spice grinder, grind the black peppercorns and optional szechuan peppercorns into a powder.
Mix with salt and sugar. Set aside.
Cut the boiled parsnips, lengthwise into desired thickness. Either in half or quartered depending on the size of the parsnips.
Coat in egg whites, then dredge in cornstarch. You want a heavy layer of cornstarch on the parsnips.
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.
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.
Add parsnips into the wok (or deep frying pan) and coat in the ginger, garlic and chili oil.
Transfer to a large serving platter and season with salt and pepper seasoning, as desired.
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