Crunchy, batter-fried parsley sprigs not only make a great appetizer, but are equally good as a garnish for grilled fish or soup. This recipe first appeared in our Jan/Feb 2013 issue along with our Saveur 100 article Curly Parsley.
Yield: makes About 4 Cups
- Canola oil, for frying
- 1 cup flour
- <sup>3</sup>⁄<sub>4</sub> cup dry white wine
- <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt, plus more to taste
- 1 bunch curly parsley
- Pour oil to a depth of 2" in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 300°. Whisk flour, wine, and salt in a bowl. Separate parsley into individual sprigs and, working with one at a time, dip into batter. Fry, turning once until crisp, 30–45 seconds. Using a slotted spoon, transfer to paper towels to drain. Season with salt, and serve immediately.
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