February 15, 2012

Parsley Tempura

This is a great way to consume a bunch of parsley sitting in fridge for quite a while.

Parsley Tempura
2 cups lightly packed parsley leaves*
3 tablespoons all-purpose flour
2 tablespoons cold water
Oil for deep-frying

Heat oil to 350F in a deep pan.

In a large bowl, add the parsley leaves and coat all over with the flour. Then gently mix in the cold water.

Take a scoop of the parsley mixture with spoons and slip into the oil. Deep-fry until crisp on both sides. (It literally takes seconds only.) Drain on paper towels.

Serve with salt.

*Both Italian flat leaf and curly parsley work.

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