February 15, 2012
This is a great way to consume a bunch of parsley sitting in fridge for quite a while.
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.