Fried Parsley
Parsley is the crown jewel of French cooking. And flat parsley, my humble hero, infuses a burst of dark green freshness into any culinary masterpiece.
Ingredients
- 1 handful fresh parsley
- 2 cups sunflower oil
- Salt and pepper
Instructions
- Divide the parsley into sprigs. Rinse and dry them very well in a soft cloth.
- Heat fryer or hot oil in a pot to 325° F. Drop the sprigs into the hot oil, a few at a time, and cook until there are no bubbles, turning over with a slotted spoon. Tap the spoon holding the fried parsley sprig to remove the remaining oil and gently drop parsley on a paper towel.
- Now it is important to toss sprigs slowly and gently to remove the excess oil. Sprinkle with salt and pepper. A small amount of oil will remain, which is good because salt and pepper will stick better to it. Use immediately.
- Frying intensifies the parsley flavor and refines a dish. Try it on roast potatoes.
- Alternatively, dehydrate parsley by laying the rinsed and dried stems on a sheet pan. If your oven doesn’t have a specific dehydrate setting, set to lowest setting and open the door from time to time to flip the leaves. Dehydrating at low temperature retains more vitamins and minerals in any herb.
- Expect the parsley to take 2-3 hours. For the perfect dried parsley leaf, you’ll want to hear a crisp, clean break of the leaves. Store in jars for up to 1 year.
About the author
Martin Hoellrigl is an Austria-born chef, sommelier, hotelier and gardener, who currently lives in Capitola and runs Capitola Garden Feast—a catering and special events company. Martin and his team offer fun DIY dinners with personal instruction for groups of eight of more. “Our events bring teams and families closer together, because cooking connects our hearts,” he says.
