Fried Mitsuba

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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  • ½ bunch mitsuba (or Italian/flat-leaf parsley)
  • ½ punnet micro mitsuba (or micro parsley) leaves
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Wash the mitsuba and pick off the individual leaves. Pat completely dry with paper towel. Finely julienne the leaves, then spread out on paper towel.

Quickly wash the micro mitsuba leaves, place on paper towel and pat dry.

Pour the vegetable oil into a deep heavy-based saucepan, no more than one-third full, then heat to 170°C (325°F). Meanwhile, line a tray with dry paper towel.