Apr 14, 2010

Fried Sage Leaves

Delicate, crunchy fried sage can be crushed and sprinkled on squash or bean soups, served as an accompaniment to burgers, and even eaten whole as a snack. Margo True paid homage to sage in “Power” (November 2001).

Credit: 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

Subscribe now

Ratings & Reviews (1)

by italiainbocca on 2009-03-18

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.

Fried Sage Leaves Reviewed by italiainbocca on Jan 6. 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. Rating: