Fried Parsley
Ingredients
Directions
Heat lard in a potato fryer until hot but not smoking.
Place parsley in a wire basket and immerse in the hot lard for about 1 minute until crisp and still green.
Drain parsley on a sheet of paper and set in the open oven for 1 minute.
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
- Is the main ingredient that becomes crisp and stays green when briefly fried.
- Lard
- Heats evenly and crisps the parsley quickly through hot frying fat.
The step that matters
Frying in hot, not smoking, lard. If the lard is too cool, the parsley soaks up oil and turns limp; if it smokes, the fat breaks down and tastes acrid and darkens the parsley. Holding the fat just below smoking gives a quick crisp while the parsley stays green.
“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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