Ingredients

• 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

Instructions

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, 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.