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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Mix the Fine Food dukkah mix and the salt in a bowl, set aside.
Peel long thin strips from the parsnips using a peeler.
Fill a pot to 1/3 with oil and heat it to approx. 170°C.
Place the parsnips in the oil in batches using a slotted spoon, fry for approx. 3 mins. per batch until crispy and golden yellow, moving them around carefully.
Remove with a slotted spoon and drain on paper towels.
Sprinkle the dukkah spice mix over the fried parsnip crisps.
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