Marinate the slices for from ½ hour to 1 hour, turning them around a couple of times. Slip them all at once into the frying batter and, when the oil is hot enough to sizzle when a drop of batter touches the surface, pick them out of the batter, one by one, in a teaspoon, making certain that each is well coated in batter before dropping it into the hot oil. Do not try to fry too many at a time. When golden and crisp on the underside, turn each over in the oil with the tines of a fork and, when done, remove with a large flat wire spoon, first to absorbent paper to drain the excess of oil, then to a folded napkin arranged on a heated platter. Keep them covered with the napkin while frying the others. The flame may have to be adjusted a couple of times during the frying process. When the last fritter is removed from the oil, throw in the parsley, leaving it only long enough to have finished sputtering—when it is quiet, remove it, drain it a moment, and transfer it delicately to the fritters’ surface. Place lemon wedges around or pass a sauceboat of tomato sauce apart.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.