Fried Parsley
Ingredients
Directions
Prepare
Pick the stems from the parsley and wash them.
Dry the parsley on a cloth.
Fry
Place the parsley in a frying basket and lower it into hot fat.
Fry for a few minutes, ensuring the fat is not too hot to avoid discoloration.
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
- Forms the crisp, leafy element; its moisture content determines how it reacts to hot fat.
The step that matters
Keep the fat from getting too hot. Parsley fries in seconds, and fat that is too hot scorches the leaves, turning them dark instead of bright green. Drying the leaves first also matters, because surface water makes hot fat splatter and cool it unevenly.
“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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