How do I prepare the parsley before deep-frying?

Pick off the coarse stems, rinse the parsley well and dry it completely. Damp parsley spatters violently in the hot lard.

How long should the parsley deep-fry?

Only a few seconds – until it's crisp. It's fried in a lard pot and lifted out as soon as it has set and turned crunchy, otherwise it turns brown and bitter.

What is fried parsley used for?

It's a classic accompaniment and garnish, especially for fried fish and meat dishes. Arrange the parsley and sprinkle a little salt over it just before serving so it stays crisp.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 381, where it is called "persil frit."

Fried Parsley (persil frit)

Fried parsley (persil frit) from Erken 1914: coarse stems are removed, the parsley is rinsed, dried and deep-fried in lard until crisp, then lightly salted.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 381 (falt i det fri)

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About the dish

Fried parsley used as a crisp garnish and accompaniment, especially for fish and roasted meat. The recipe begins on page 381 and finishes on page 382.

How to make it

1
Trim
Pick the coarse stems from the parsley.
2
Rinse and dry
Rinse the parsley well and dry it completely.
3
Deep-fry
Deep-fry the parsley in hot lard until crisp.
4
Serve
Arrange the parsley and sprinkle a little salt over it.

Changes from the original

Lard is specified as frying fat (lard or neutral oil). Amounts are added as guidance; "cooked in a lard pot" has been modernized to deep-frying.

Time machine – what changed?

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Frequently asked questions

How do I prepare the parsley before deep-frying?: Pick off the coarse stems, rinse the parsley well and dry it completely. Damp parsley spatters violently in the hot lard.
How long should the parsley deep-fry?: Only a few seconds – until it's crisp. It's fried in a lard pot and lifted out as soon as it has set and turned crunchy, otherwise it turns brown and bitter.
What is fried parsley used for?: It's a classic accompaniment and garnish, especially for fried fish and meat dishes. Arrange the parsley and sprinkle a little salt over it just before serving so it stays crisp.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 381, where it is called "persil frit."

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