Fried Parsley

• 1 egg
• 1 cup milk
• 1/4 teaspoon chili-pepper sauce
• 1 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 bunch parsley
• 4 cups olive oil, for deep-fat frying

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

egg, milk, chilipepper sauce, flour, salt, freshly ground black pepper, parsley, olive oil

Taken from cooking.nytimes.com/recipes/5085 (may not work)