Fried Parsley

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

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Remove stalks from the parsley, leaving it in sprigs. Wash it, shake well and dry in a cloth for at least 1 hr. before frying. Put into the basket of a deep-fat pan. Dip the basket just into the hot fat at 340° F., remove quickly, dip again and remove, then plunge into the fat and leave it in until most of the bubbling has ceased and the parsley is bright green and crisp. Drain very well