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Fried Parsley

Fried parsley is a garnish prepared by frying parsley leaves in hot fat after adding baking soda to water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Fried Parsley

Ingredients

Directions

Prepare

  1. Add a pinch of baking soda to 75 ml of water.

  2. Press the parsley dry.

Fry

  1. Fry the parsley in medium hot fat.

  2. Drain on a towel and use as needed.

Recipe from a historical cookbook (Internet Archive).

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

Baking soda
Raises the pH of the water, helping the parsley turn crisp and keep its green colour while frying.

The step that matters

Press the parsley dry. Any surface water turns to steam in hot fat and can cause spattering and sogginess instead of crispness. Removing moisture first lets the leaves fry rather than steam.

“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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