Fried Parsley In Bread Bouquets Recipes

FRIED PARSLEY

Steps:

• Beat the egg, milk and chili-pepper sauce together with a fork and set aside. Combine the flour, salt and pepper and set aside. Trim up to three inches off the root end of the parsley stem, leaving branches and leaves intact.
• Heat the oil. When a speck of flour dropped in the oil sizzles, reduce the heat to medium. Working quickly, dunk each parsley branch in the egg wash, dust completely with the seasoned flour and then fry on each side. The frying part is delicate; they can burn in the bat of an eye. Work in batches so as not to overcrowd the pan and drain immediately on paper towels. Use as a wonderful garnish or eat alone. Will stay crisp for up to 3 hours.

FRIED PARSLEY

Steps:

• Pick over the parsley, removing the large stalks so that neat sprigs remain.
• Wash it clean and shake it dry in a cloth.
• Heat the oil in a deep pan to 190C/ 375F degrees.
• Put the parsley in a frying basket and hold it in the oil for 2 minutes.
• Drain well and then place in a low heat oven until quite dry, crisp and brittle.
• Serve over fried, baked, or broiled white fish, such as trout, sole, or whiting.

PARMESAN FRIED ZUCCHINI

Steps:

• Mix bread crumbs, 1/2 cup Parmesan cheese, garlic powder, parsley, and black pepper in a bowl. Dip zucchini slices into eggs, then press into bread crumb mixture, shaking off excess. Place the breaded zucchini onto a plate while breading the rest; do not stack.
• Heat vegetable oil in a large skillet over medium heat. Fry breaded zucchini in hot oil in batches until golden brown, about 3 minutes; transfer to a paper towel-lined plate. Sprinkle with 1 tablespoon Parmesan cheese and salt.

FRIED PARSLEY

Steps:

• Heat the oil in a Dutch oven to 350 degrees.
• Wash the parsley well and shake dry (I even blot mine with paper towels).
• Cut off the bottom parts of the stems.
• Combine all the dry ingredients, mix well with a fork.
• Whisk the egg and milk together in another bowl.
• Add the dry ingredients into the wet and whisk to make a thin batter.
• Add a little water if need be to make the batter runny.
• Toss the parsley around in the batter to coat.
• Shake off excess batter.
• Carefully drop the parsley into the hot oil.
• Fry until it just begins to brown (about one minute).
• Drain on paper towels.
• Serve IMMEDIATELY.

FRIED ZUCCHINI FLOWERS

Steps:

• Clean flowers and dry with a paper towel.
• Mix flour, baking powder, and salt together in a bowl. Whisk eggs, milk, and olive oil together in a separate bowl; stir in flour mixture until batter is smooth.
• Heat vegetable oil in a deep skillet over medium heat.
• Dip flowers in the batter and fry in the hot oil until golden and crispy, 2 to 5 minutes, working in batches as needed. Transfer fried flowers to a paper towel-lined plate; sprinkle salt over each.

FRIED PARSLEY IN BREAD BOUQUETS

Steps:

• 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.
• Using a clean coping saw or other small, fine saw, cut the bread sticks into 3/4-inch lengths. Keep cutting until you have about twice as many sections as you have plates to garnish.
• Holding a 1/4-inch twist drill with your fingers, carefully drill out the center of each bread section so that it becomes a miniature "neckerchief slide."
• 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.
• 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.