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Parsley, to Fry

Ensure parsley is dry before frying to prevent hot oil from splattering.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Parsley, to Fry

Ingredients

Directions

  1. Remove small sprigs from fresh parsley and wash in cold water.

  2. Drain well and press gently in a clean, dry cloth to absorb moisture.

  3. Heat oil in a frying pan.

  4. Fry the parsley in a wire basket for about 1 minute until crisp.

  5. If no basket is available, tie long stalks together with string and fry using the string to hold.

  6. Store fried parsley in an airtight tin to keep it fresh for several days.

  7. Reheat in the oven before using.

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.

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