Fried Parsley
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1egg
- 1cup milk
- ¼teaspoon chili-pepper sauce
- 1cup flour
- ½teaspoon salt
- ¼teaspoon freshly ground black pepper
- 1bunch parsley
- 4cups olive oil, for deep-fat frying
Nutritional analysis per serving (6 servings)
220 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 5 grams protein; 211 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Beat the egg, milk and chili-pepper sauce together with a fork and set aside. Combine the flour, salt and pepper and set aside. Trim up to three inches off the root end of the parsley stem, leaving branches and leaves intact.
- Step 2
Heat the oil. When a speck of flour dropped in the oil sizzles, reduce the heat to medium. Working quickly, dunk each parsley branch in the egg wash, dust completely with the seasoned flour and then fry on each side. The frying part is delicate; they can burn in the bat of an eye. Work in batches so as not to overcrowd the pan and drain immediately on paper towels. Use as a wonderful garnish or eat alone. Will stay crisp for up to 3 hours.
Private Notes
Comments
Okay so I had a bunch of parley and tomatoes and nothing that came to mind. Came upon this recipe and I think the fault is in the flavor in the egg bath and the flour. They turned perfectly crisp but I needed to sprinkle some salt to get any flavor at all.
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