Battered Parsley
(0 votes)
(0 votes)
Health Score:
49 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
250
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 110.2 μg | (184 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 239 mg | (6 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 80 grams parsley
- 125 grams Pastry flour
- 2 Tbsps cornstarch
- salt
- 100 milliliters dry white wine
- vegetable oil (for frying)
Preparation steps
1.
Rinse the parsley, pluck off the finer stems and pat dry.
2.
For the batter, combine the flour with the cornstarch in a bowl. Add a pinch of salt, the wine and as much cold water as is needed to create a thick liquid batter (about 150 ml / approximately 1/2 cup). Mix well until smooth.
3.
Dip the parsley into the batter and drain off the excess. Fry for about 1 minute in some oil at 170°C (approximately 325ºF) until crispy. Drain on paper towels and serve.
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