Fried Parsley
Ingredients
Directions
Prepare
Wash the parsley well and pick the leaves from the stalk.
Dry the parsley on a towel.
After frying the last batch of food, wait until the smoke stops rising.
Fry and serve
Place the parsley in a frying basket.
Gently lower the parsley into the hot fat.
When the spluttering noise ceases, the parsley is ready.
Drain the parsley.
Season the parsley with coarse sea salt.
Serve immediately.
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
- Frying turns the thin leaves crisp as their moisture escapes quickly in hot fat.
- Fat for frying
- Hot fat transfers heat quickly, crisping the leaves and driving off their water.
The step that matters
Dry the parsley before frying. Any water on the leaves turns to steam when it meets hot fat, causing violent spluttering and spattering. Drying the leaves thoroughly lets the fat crisp them instead of boiling them, and keeps the frying safe.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.