Fried Parsley for Garnishinq
Ingredients
Directions
Prepare
Pick and wash the parsley, then dry it with a towel.
Fry and drain
Heat the lard or grease in a frying pan until very hot.
Fry the parsley in the hot lard until crisp, about 1 minute.
Remove the parsley and drain it on a 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
- Frying turns its moisture to steam, leaving the leaves crisp and brittle.
- Lard or grease
- Hot fat transfers heat quickly to the parsley, crisping it and adding richness.
The step that matters
Drying the parsley before frying. Any water left on the leaves turns to steam in hot fat and can spatter, while dry leaves fry crisp rather than soggy. Drying the parsley thoroughly helps it crisp evenly and keeps the fat from splattering.
“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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