Deep-fried parsley leaves

Deep-fried parsley leaves

By
From
Becasse
Serves
12
Photographer
Steve Brown

Use this method for deep-frying all kinds of leaves to use as fragrant crisp garnish. I particularly like lemon verbena, Vietnamese mint and basil.

Ingredients

Quantity Ingredient
2 cups flat-leaf parsley leaves
300ml non-scented cooking oil
salt
freshly ground pepper

Method

  1. Put the oil into a small deep saucepan and heat to 180°C. Drop the parsley leaves into the oil one at a time. Be careful as the oil is likely to spit. Deep-fry each leaf for a few seconds until crisp and bright green. Remove from the oil with a slotted spoon and drain on kitchen paper. Season with salt and freshly ground pepper, keep warm and use within an hour or so.
Tags:
restaurant
Becasse
Justin
North
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