Fried Parsley
Ingredients
Directions
Prepare
Wash and pick the parsley, then dry it thoroughly with a cloth.
Place the parsley in a wire egg basket.
Fry
Hold the basket in boiling lard or drippings for 1-2 minutes.
Remove the basket once the parsley is done.
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
- Young parsley
- Provides the crisp, green leaves that become brittle and crunchy when fried.
- Boiling lard or drippings
- Fat that cooks the parsley quickly and crisps the leaves by driving off moisture.
The step that matters
Drying the parsley thoroughly. Any water left on the leaves turns to steam in hot fat, causing violent spattering and making the parsley soggy instead of crisp. Dry leaves fry quickly and stay 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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