To Fry Parsley
Ingredients
Directions
Prepare
Pick, wash, and dry the parsley thoroughly with a cloth.
Heat clean lard in a pan until boiling.
Fry and finish
Add the parsley to the hot lard, stirring continuously.
When the parsley is slightly crisp, remove it and place it on a drainer.
Sprinkle coarse sea salt over the fried parsley.
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
- Its leaves crisp in the hot fat, becoming a light, crunchy green garnish.
- Lard
- Serves as the hot frying fat that transfers heat quickly, crisping the leaves and adding richness.
The step that matters
Dry the parsley thoroughly before frying. Any water on the leaves turns to steam when it hits the hot lard, causing violent spattering and soggy leaves instead of crisp ones. Stirring keeps the leaves moving so they crisp evenly, and removing them once slightly crisp prevents them from burning.
“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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