This recipe uses sliced parsnips instead of mashed. Posted for ZWT, untried by me. Adapted from "Around the World in 450 Recipes" .
- 2 large parsnips, peeled
- 1 egg, separated
- 1 cup flour
- 1⁄2 cup milk
- salt, to taste
- fresh ground black pepper, to taste
- ground cayenne pepper, to taste
- 4 ounces baby spinach leaves
- 2 tablespoons olive oil
- 1 tablespoon walnut oil (or just sub an extra tbs of olive oil here)
- 1 tablespoon sherry wine vinegar
- oil (for deep frying)
- 1 tablespoon chopped walnuts
- Bring the parsnips to a boil in a pan of salted water, then simmer for 10 to 15 minutes. You want them to be tender, but not mushy at all.
- Drain the parsnips and allow them to cool until they are handleable. Cut them diagonally into 2" long x 1/2" or 1/4" thick slices.
- Place the flour in a large mixing bowl and make a well in the center. Place the egg yolk into the well and mix it in with a fork, gradually pulling in the flour from the edges of the bowl. Begin adding the milk slowly, mixing all the while. Add salt, pepper and cayenne to taste. Beat mixture with a whisk until it's a smooth batter.
- Wash and dry the spinach leaves, and place them in a bowl.
- Combine the olive and walnut (if using) oils, sherry vinegar, salt and pepper (to taste) in a dressing cruet with a secure top. Set aside.
- Just before serving time, whisk the egg white to soft peak stage. Fold a little bit of the yolk batter into the whites, then fold the egg white mixture into the yolk batter.
- Heat an inch or two of cooking oil in a deep-sided heavy skillet until is shimmers but isn't smoking (or set a deep fryer to manufacturer's recommended temp) .
- While oil is heating, shake the dressing vigorously to combine, then toss the spinach and dressing together. Arrange the dressed spinach on 4 salad plates, then scatter the chopped walnuts over them.
- Once oil is hot, dip the sliced parsnips into the batter a few at a time, then fry them until puffy and golden. Drain them in a paper towel lined bowl and keep them warm while you fry the rest of the parsnips. Arrange the hot parsnips over the dressed spinach and serve immediately.