Fried Parsley Recipes

Steps:

• Preheat the oven to 375 degrees F.
• To bread the chicken, blend the flour, salt and pepper in a small bowl. Then dust the chicken on both sides with the seasoned flour, coating well. In a saute pan over medium-high heat, add the grapeseed oil and allow to heat. Then add the floured chicken, skin-side down, cooking until slightly browned. This will take 4 to 5 minutes, then flip and repeat the process on the bottom side, again for 4 to 5 minutes. Once browned, finish the chicken in the oven until the internal temperature reaches 160 to 165 degrees F, about 6 minutes. Once cooked, remove from the oven, keep the chicken warm on a covered plate and discard any excess oil from the pan.
• Return the pan to medium heat, splash or deglaze with the wine, allowing to dissipate. Next, add the onions, stir and cook until the onions are slightly translucent, 3 to 4 minutes. Next, add the lemon juice and garlic, stir again and cook until warmed. Finally, remove from the heat, stir in the parsley and butter to finish the sauce. Serve over the chicken.

Steps:

• Make the soup: Melt the butter in a large saucepan over medium heat. Add the onion, celery, carrot, garlic and 1/2 teaspoon salt; cook, stirring, until soft, about 8 minutes. Add the chicken broth, 2 cups water and the bay leaf. Bring to a boil, then reduce the heat to medium low and simmer 5 minutes. Chop the chestnuts, add to the pan and simmer until the chestnuts and vegetables are tender, about 10 more minutes. Remove the bay leaf.
• Working in batches, puree the soup in a blender until smooth. Strain through a fine-mesh sieve into another saucepan and bring to a simmer over medium-high heat. Add the cream, sherry, and salt to taste. Keep warm.
• Make the toppings: For the croutons, melt the butter in a medium skillet over medium heat. Add the bread and cook, stirring, until golden, about 3 minutes. Add the saffron and cook until the croutons are browned, about 2 more minutes; transfer to a bowl. Fry the parsley: Heat 1 inch of vegetable oil in a saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees F. Toss the parsley with the cornstarch, then fry in batches until crisp, about 30 seconds. Drain on paper towels and sprinkle with salt. (The toppings can be made up to 3 hours ahead.)
• Ladle the soup into bowls and top with the croutons and fried parsley.

Steps:

• Pick over the parsley, removing the large stalks so that neat sprigs remain.
• Wash it clean and shake it dry in a cloth.
• Heat the oil in a deep pan to 190C/ 375F degrees.
• Put the parsley in a frying basket and hold it in the oil for 2 minutes.
• Drain well and then place in a low heat oven until quite dry, crisp and brittle.
• Serve over fried, baked, or broiled white fish, such as trout, sole, or whiting.

Steps:

• Heat oil, garlic, and ginger in a large skillet over medium-high until aromatic butnot browned, about 20 seconds. Add parsley and cook, stirring, until just wilted, 1 to 2 minutes. Remove from heat and season with salt and pepper. Squeeze with lemon before serving.

Steps:

• Heat the oil in a Dutch oven to 350 degrees.
• Wash the parsley well and shake dry (I even blot mine with paper towels).
• Cut off the bottom parts of the stems.
• Combine all the dry ingredients, mix well with a fork.
• Whisk the egg and milk together in another bowl.
• Add the dry ingredients into the wet and whisk to make a thin batter.
• Add a little water if need be to make the batter runny.
• Toss the parsley around in the batter to coat.
• Shake off excess batter.
• Carefully drop the parsley into the hot oil.
• Fry until it just begins to brown (about one minute).
• Drain on paper towels.
• Serve IMMEDIATELY.

Steps:

• 1. Peel, quarter and place potatoes in salted water, enough to cover potatoes. Boil till fork tender, drain.
• 2. In a large skillet, add the bacon grease or oil. Heat the grease till a drop of water sizzles. Add the potatoes wedges, in a single layer if possible, to brown evenly. Season. Turning occasionally. Continue frying till most of the potatoes are getting a nice golden color.
• 3. In a sauce pan, add the butter and onion, simmer till onion is tender ,but not browned. Add the butter and onions to the potatoes.
• 4. Continue frying until onions begin to brown. Now is when I add the Cajun spice. Stir to blend seasoning in.
• 5. Add the parsley, stir evenly and serve.

Steps:

• Cut the parsley into long sprigs of equal length. Be sure there is no surface moisture on them or they will spit nastily when they hit the hot oil.
• Using a clean coping saw or other small, fine saw, cut the bread sticks into 3/4-inch lengths. Keep cutting until you have about twice as many sections as you have plates to garnish.
• Holding a 1/4-inch twist drill with your fingers, carefully drill out the center of each bread section so that it becomes a miniature "neckerchief slide."
• Carefully insert the stems of a few parsley sprigs in each "slide" using as many sprigs as you need to make a snug-fitting bouquet of them.
• To fry, simply drop these bouquets, a few at a time, into hot (370-degree) oil for about 10 seconds. Remove, drain, salt and serve as a garnish.

Steps:

• Beat the egg, milk and chili-pepper sauce together with a fork and set aside. Combine the flour, salt and pepper and set aside. Trim up to three inches off the root end of the parsley stem, leaving branches and leaves intact.
• Heat the oil. When a speck of flour dropped in the oil sizzles, reduce the heat to medium. Working quickly, dunk each parsley branch in the egg wash, dust completely with the seasoned flour and then fry on each side. The frying part is delicate; they can burn in the bat of an eye. Work in batches so as not to overcrowd the pan and drain immediately on paper towels. Use as a wonderful garnish or eat alone. Will stay crisp for up to 3 hours.