Soft Tacos with Fried Parsley and Lemon


  • About 4 cups vegetable oil for frying
  • 1 bunch curly parsley, coarse stems discarded
  • 1 small lemon, thinly sliced crosswise
  • 8 (6-inch) corn tortillas, warmed
  • a deep-fat thermometer
  • lemon wedges

1. Heat 1 1/2 inches oil to 375°F in a 2 1/2- to 3-quart saucepan, then fry parsley (use caution; oil will spatter) until leaves are dark green, about 45 seconds. Transfer with a slotted spoon to several layers of paper towels and season with salt. 2. Return oil to 375°F, then fry lemon slices,...

View full recipe at SpringPad


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