½ cup plain flour, sifted
½ cup cornflour
1 tsp table salt
1 tsp baking powder
½ lemon, juiced
150ml iced soda water
5 star anise, toasted
2 Tbsp black sesame seeds, toasted
¼ cup sea salt flakes
4 parsnips, peeled and cut into 6 wedges
160ml Barker’s Professional Spiced Plum Sauce
Place the flour, cornflour, salt and baking powder into a mixing bowl. Make a well, add in the lemon juice and the soda water and gradually bring together, mixing until only little lumps are left in the batter.
In a spice grinder whizz together the star anise, sesame seeds and salt.
Pre-cook the parsnip In boiling, salted water until only just cooked through. Drain well and pat dry with absorbent paper.
Heat a deep fryer with clean vegetable oil to 185°C. Dip the parsnips in the batter, allowing the batter to run off prior to adding them to the fryer to crispen.
Line a bowl with absorbent paper, add the parsnip and season whilst hot with the anise salt and Barker’s Professional Spiced Plum Sauce.
TIP: These are lovely served in paper cones or a bamboo steamer pan lined with Chinese newspaper.