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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

Beat the egg, milk and chili-pepper sauce together with a fork and
set aside. Combine the flour, salt and pepper and set aside. Trim
up to three inches off the root end of the parsley stem, leaving
branches and leaves intact.

Heat the oil. When a speck of flour dropped in the oil sizzles,
reduce the heat to medium. Working quickly, drench each parsley
branch in the egg wash, dust completely with the seasoned flour
and then fry on each side. Watch carefully; they can burn in the
blink of an eye. Work in batches so as not to overcrowd the pan
and drain immediately on paper towels. Use as a garnish or eat
alone. Will stay crisp for up to 3 hours.

Yield: Garnish for 6 plates or 2 appetizers.

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