Using a vegetable peeler, cut paper-thin strips lengthwise from top to bottom of the parsnip, turning it as you work, making about 40 strips, about 10 strips per serving.
In a large pot or an electric fryer, heat 4 inches of oil to 360ºF. Drop the strips, all at one time, into the hot oil. Be very careful, as the hot oil may splatter. Using a slotted, gently stir the strips around in the oil until golden brown, about 1 minute. Remove and drain on paper towels, then season with salt and pepper.
Yield: 4 servings