Bayou Andy's Note:
This is from New Orleans food critic and cookbook author Tom Fizmorris. It is a recipe that was served around the city for many years. It was generally served in a basket and they called it "French popcorn". There are two tricks. First, if you have previously used oil (particularly oil that you have fried chicken in) use it. Second, the curly-leaf parsley is very important because it holds the batter better.
My Private Note
Units: US | Metric
- 1Heat the oil in a Dutch oven to 350 degrees.
- 2Wash the parsley well and shake dry (I even blot mine with paper towels).
- 3Cut off the bottom parts of the stems.
- 4Combine all the dry ingredients, mix well with a fork.
- 5Whisk the egg and milk together in another bowl.
- 6Add the dry ingredients into the wet and whisk to make a thin batter.
- 7Add a little water if need be to make the batter runny.
- 8Toss the parsley around in the batter to coat.
- 9Shake off excess batter.
- 10Carefully drop the parsley into the hot oil.
- 11Fry until it just begins to brown (about one minute).
- 12Drain on paper towels.
- 13Serve IMMEDIATELY.
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Nutritional Facts for Fried Parsley
Serving Size: 1 (140 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 114.9
- Calories from Fat 17
- Total Fat 1.9 g
- Saturated Fat 0.9 g
- Cholesterol 30.7 mg
- Sodium 897.6 mg
- Total Carbohydrate 19.5 g
- Dietary Fiber 0.7 g
- Sugars 0.1 g
- Protein 4.2 g