Parsley, to Fry
Ingredients
Directions
Prepare
Remove small sprigs from fresh parsley and wash in cold water.
Drain well and press gently in a clean, dry cloth to absorb moisture.
Fry
Heat oil in a frying pan.
Fry the parsley in a wire basket for about 1 minute until crisp.
If no basket is available, tie long stalks together with string, then fry using the string to hold.
Store and reheat
Store fried parsley in an airtight tin.
Reheat in the oven before using.
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 as their moisture evaporates in the hot oil.
- Oil for frying
- Carries heat quickly to the leaves, drying and crisping their surface as they fry.
The step that matters
Drying the parsley thoroughly. Water left on the leaves boils and spatters in hot oil, so the parsley steams instead of crisping. Pressing it dry lets the oil drive off the remaining moisture quickly, giving a crisp, evenly fried result.
“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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