Fried Parsley
Ingredients
Directions
Heat lard in a deep fryer until hot but not smoking.
Place parsley in a wire basket and immerse in hot lard for about 1 minute until crisp and green.
Drain on paper and let sit in an open oven for 1 minute.
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
- Frying in hot fat dehydrates the leaves quickly, making them crisp while keeping their green colour.
- Lard
- Hot fat transfers heat rapidly to the leaves, drying them and giving a crisp texture.
The step that matters
Frying the parsley. Lard must be hot but not smoking, and the parsley should stay in only about a minute. Too cool a fat makes the leaves soggy and greasy, while overheated fat can burn them and turn them brown instead of green and 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.
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.