To Fry Parsley
Ingredients
Directions
Wash and dry the parsley with a cloth.
If using a wire basket, place the parsley in it and hold 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.
If not using a basket, fry carefully to avoid burning.
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
- Frying turns its thin leaves crisp and brittle, giving a crunchy garnish texture.
- Boiling drippings
- Hot fat fries the parsley quickly, drying its surface and crisping the leaves.
The step that matters
Frying the parsley without burning it. Parsley leaves are thin and dry out fast in hot fat. Too long in the drippings scorches them, while too short leaves them limp. Water left on the leaves also spatters, so drying them first helps them crisp evenly.
“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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