Fried Parsley

Crispy, batter-coated sprigs.  Probably the only time you'll ever see parsley eaten on its own.


2 eggs

6 tablespoons flour

1/4 teaspoon salt

2 tablespoons water

Vegetable oil for deep frying

1 cup parsley sprigs, stems trimmed

      The Recipe

Prepare batter by beating the eggs in a medium bowl.  Stir in flour, salt and water until smooth.

In medium skillet, heat oil until a drop of batter brown quickly.  Dip parsley sprigs in batter and carefully place in hot oil (you may want to use a spoon) one at a time.  When golden brown, remove with a slotted spoon and drain on paper towels.  If needed, keep warm in a low oven.  Serve as an interesting munchie or as a garnish (to a steak, for example).  Serves 4 - 6 as a garnish.



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