Fried Parsley

from Emeril's Creole Christmas Cookbook
presented by Sam Poché

Want to do something different? Tease your taste buds with something different and decadent!

This recipe will quash the old saying, "no one eats the parsley."

Growing parsley at this time of year is easy. I have a beautiful bunch of parsley growing in one of my gallery baskets, near the kitchen. It's mixed in with the petunias, pansies and snapdragons. It comes in very handy whenever a recipe calls for a small amount, as I just walk out of the kitchen window and snip a sprig off. Bam!! I've got my finishing ingredient. Bon Appetit!

Ingredients needed:

2 cups vegetable oil for deep frying
1 bunch parsley sprigs, washed and patted dry
Salt

• Heat the oil in a large pot or electric fryer to 360*F.
• Drop the parsley into the oil for about 30 seconds. Be careful, as the oil may splatter.
• Remove with a slotted spoon and drain on paper towels. Sprinkle with salt to taste.