Fried Parsley

1. 1

   Beat the egg, milk and chili-pepper sauce together with a fork and set aside.

2. 2

   Combine the flour, salt and pepper and set aside.

3. 3

   Trim up to three inches off the root end of the parsley stem, leaving branches and leaves intact.

4. 4

   Heat the oil.

5. 5

   When a speck of flour dropped in the oil sizzles, reduce the heat to medium.

6. 6

   Working quickly, dunk each parsley branch in the egg wash, dust completely with the seasoned flour and then fry on each side.

7. 7

   The frying part is delicate; they can burn in the bat of an eye.

8. 8

   Work in batches so as not to overcrowd the pan and drain immediately on paper towels.

9. 9

   Use as a wonderful garnish or eat alone.

10. 10

    Will stay crisp for up to 3 hours.

No additional tips available.