To Fry Parsley
Ingredients
Directions
Wash and dry the parsley with a cloth.
Place the parsley in a wire basket and hold it in boiling drippings for 2 to 3 minutes.
Remove the parsley from the basket and dry it until crisp in front of the kitchen fire.
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
- Fresh parsley
- Its leaves turn crisp and brittle when fried, becoming a crunchy garnish.
- Drippings or oil
- Hot fat fries the leaves quickly, driving off surface moisture so they crisp.
The step that matters
Drying the parsley before frying. Any water left on the leaves turns to steam in hot fat and causes spattering, so the parsley must be thoroughly dry before it goes into the boiling drippings.
“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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