Fried Curly Parsley

Name: Fried Curly Parsley
Total time: PT0D0H0M
Yield: makes About 4 Cups
Ingredients: Canola oil, for frying; 1 cup flour; 3 ⁄ 4 cup dry white wine; 1 ⁄ 2 tsp. kosher salt, plus more to taste; 1 bunch curly parsley

Serves
makes About 4 Cups

TODD COLEMAN

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.

Ingredients

Canola oil, for frying
1 cup flour
³⁄₄ cup dry white wine
¹⁄₂ tsp. kosher salt, plus more to taste
1 bunch curly parsley

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Instructions

Step 1

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.