Fried Parsley
Ingredients
Directions
Prepare and fry
Wash the parsley and dry it thoroughly with a cloth.
Put the parsley in hot boiling fat and let it fry until crisp.
Finish and serve
Remove from the fat and sprinkle with coarse sea salt before serving.
For sprinkling, chop the parsley very finely, wash, drain, and squeeze dry in a clean napkin.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Parsley
- Its thin leaves dry out and turn brittle and crisp when fried, with little moisture left to resist the heat.
- Hot boiling fat
- Carries heat quickly into the leaves, driving off water so they fry crisp rather than steam.
The step that matters
Dry the parsley thoroughly before frying. Any water left on the leaves hits the boiling fat and spatters violently while steaming the leaves. Surface moisture must be removed so the leaves fry and crisp instead of turning soggy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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