Serves: 4
Total Calories: 228

1/3 cup yellow cornmeal
1/3 cup all purpose flour
3 tablespoons Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 egg, slightly beaten
1/2 cup milk
1 large eggplant, peeled and cut crosswise in 1/2 inch slices
1/4 cup shortening

Cut parsnips crosswise, then in half lengthwise. Cut large pieces in half lengthwise again. Put parsnips into boiling salted water. Boil for 8 to 10 minutes until crisp-tender. Rinse under cold water until cool drain.

Mix parsnips, 3 tablespoons melted Crisco, lemon juice, chervil, and tarragon. Let stand for 1 hour. Meanwhile, mix flour, 1 tablespoon melted Crisco, cider, buttermilk, and cheese until thick and smooth. Let stand for 1 hour.

Heat Crisco to 365°F in deep fryer. Beat egg whites until stiff but not dry fold into batter. Dip parsnips in batter. Fry, a few at a time, for 2 minutes until crisp and golden. (Do not user fryer basket.) Drain on paper towels. Garnish with parsley and lemon wedges. Serve hot.

Nutritional Facts:

Serves: 4
Total Calories: 228
Calories from Fat: 139

More Recipes from the Cook'n Deep Fried Cookbook:
Batter Fried Parsnips
Breaded Deep-Fried Corn
Broccoli Beignets
Cheesy Fried Eggplant
Crisp Fried Sweet Potatoes
Crispy Potato Pancakes
Deep Fried Baby Artichokes
Deep Fried Bamboo Shoots
Deep Fried Bow Ties
Deep Fried Carrot Balls
Deep Fried Coated Eggs
Deep Fried Garden Vegetables
Deep Fried Green Beans
Deep Fried Green Tomatoes
Deep Fried Mashed Potato Balls
Deep Fried Mashed Potatoes
Deep Fried Potato Nuggets
Deep Fried Vegetable Croquettes
Deep Fried Vegetables in Tempura Batter
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Deep Fried Whole Wheat Bread
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Eggplant with Tomato Sauce
Fried Green Tomatoes
Fried Mushrooms Parmesan
Fried Shrimp Deluxe
Pakoras
Southern Deep Fried Eggplants