Fried Parsley for Garnishing
Ingredients
Directions
Prepare
Pick and wash the parsley, then dry it with a towel.
Fry and drain
Heat the lard or grease in a frying pan until very hot.
Fry the parsley in the hot lard until crisp, about 1 minute.
Remove the parsley and drain it on a napkin.
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
- Becomes crisp and brittle when fried in hot fat, forming the dish's texture.
- Lard or grease
- Hot fat that crisps the parsley quickly through frying.
The step that matters
Dry the parsley thoroughly before frying. Water on the leaves turns to steam in hot fat, which spatters and lowers the fat's temperature, so the parsley steams instead of crisping. Drying first helps it fry crisp.
“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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