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
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.