Fried Sage Leaves

Rate & Review
Print Save Recipe
Sprinkle these on squash or bean soups.
Source: Saveur
Related Topics:
Fried Sage Leaves Photo: James Baigrie

1 bunch fresh sage
1/4 cup olive oil
Coarse salt

1. Pinch off leaves from sage. Heat oil in a small skillet over medium-high heat until hot.

2. Fry 6–8 sage leaves at a time until crisp, 2–3 seconds. Transfer with a fork to paper towels and sprinkle generously with coarse salt.

MAKES ABOUT 30 FRIED LEAVES

This article was first published in Saveur in Issue #54

Ratings & Reviews (3)

noAvatar
I always include fried sage in my fritto misto platter. I usually have mine enveloped in a crunchy batter made with ice-cold beer (or chilled sparkling water), a pinch of salt, 1/2 tsp baking soda and of course, flour. I then deep fry them in extra virgin olive oil for a richer, fuller taste. I find that the batter takes off a wee bit of the herb's edge, and adds a savory kick.
noAvatar
I always include fried sage in my fritto misto platter. I usually have mine enveloped in a crunchy batter made with ice-cold beer (or chilled sparkling water), a pinch of salt, 1/2 tsp baking soda and of course, flour. I then deep fry them in extra virgin olive oil for a richer, fuller taste. I find that the batter takes off a wee bit of the herb's edge, and adds a savory kick.
noAvatar
I always include fried sage in my fritto misto platter. I usually have mine enveloped in a crunchy batter made with ice-cold beer (or chilled sparkling water), a pinch of salt, 1/2 tsp baking soda and of course, flour. I then deep fry them in extra virgin olive oil for a richer, fuller taste. I find that the batter takes off a wee bit of the herb's edge, and adds a savory kick.

Your Rating & Review