Fried Parsley
Ingredients
Directions
Prepare
Pick and wash the parsley clean.
Boil water with salt, then add the parsley and boil for 2 minutes.
Remove the parsley and lay it on a cloth to dry in the sun.
Fry
Once dry, heat hot fat in a pan.
Fry the parsley quickly until crisp, then drain on a cloth.
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, fried leaves that make up the dish.
- Water
- Carries salt and briefly cooks the parsley before drying.
- Salt
- Seasons the boiling water so the parsley is lightly flavoured.
The step that matters
Dry the parsley fully before frying. Water on the leaves turns to steam in hot fat and makes them spatter and soften instead of crisping. Leaves must be dry before they go into the fat.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.