Fried Parsley in Bread Bouquets
Published October 8, 1985
- Total Time
- About 15 minutes
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Ingredients
Fresh, clean, dry curly parsley
Bread sticks
Oil for deep frying
Nutritional analysis per serving
13 grams carbs; 114 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 1 gram fiber; 133 milligrams sodium; 3 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Using a clean coping saw or other small, fine saw, cut the bread sticks into ¾-inch lengths. Keep cutting until you have about twice as many sections as you have plates to garnish.
- Step 3
Holding a ¼-inch twist drill with your fingers, carefully drill out the center of each bread section so that it becomes a miniature "neckerchief slide."
- Step 4
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.
- Step 5
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.
Private Notes