Fresh parsley, whether Italian flat-leaf or curly, is an underrated herb in the kitchen. Its fresh clean taste can improve many a stew and sauce allowing flavors to shine through. Often thought of as only a garnish, parsley has a distinctively bright taste all of its own. Frying it lightly as in the appetizer tacos below is a great way to enjoy its taste with an added crispness.
Read Related: Traditional Mexican Guacamole
EASY FRIED PARSLEY TACOS
2 bunches of parsley, leaves only, stems discarded
8 soft corn tortillas, 6-inch
Juice of two limes
4 cups vegetable oil for frying
Salt to taste
- Wash and towel dry the parsley.
- Pour the oil into a 2½to 3-quart saucepan. It should come up about 1½ to 2 inches in the pan. Heat the oil to 375°.
- Make sure the parsley is very dry or the oil will splatter. Fry the parsley in batches until the leaves are dark green, approximately 30-35 seconds.
- Transfer each batch with a slotted spoon to several layers of paper towels and toss a bit of salt.
- Lightly warm up the tortillas. To serve, place one portion of fried parsley in a tortilla, add a splash of the lime juice. Serve
Learn more about Chef Marie Chalita.