Active Time

　　15 min

　　Total Time

　　25 min

　　

Ingredients

Makes 4 servings

　　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

　　

Equipment::

a deep-fat thermometer

　　

Accompaniment:

lemon wedges

　　

Step 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.

　　

Step 2

Return oil to 375°F, then fry lemon slices, stirring occasionally, until golden in spots, 1 to 2 minutes. Transfer to paper towels and season with salt. Serve parsley and lemon wrapped in tortillas.