Recipes
Fried Sage Leaves
A quick turn in hot oil transforms the fragrant herb into a crispy, elegant garnish or snack.
- Makes
About 30 fried leaves
- Time
5 minutes
Frying sage might seem like a fussy restaurant technique, but it couldn’t be easier to pull off at home, and the impressive results are so worth the minimal effort. The delicate, crunchy sage leaves that emerge from the hot oil can be crushed and sprinkled on squash or bean soups, served as an accompaniment to burgers, or even eaten whole as a snack.
Featured in “Power: In Praise of Sage” by Margo True.
Ingredients
- 1 bunch fresh sage
- ¼ cup olive oil
- Kosher salt
ADVERTISEMENTADAD
Instructions
Step 1
Pinch off the leaves from the sage. To a small skillet over medium-high heat, add the oil. When it’s hot and shimmering, working in batches, add 6–8 sage leaves at a time and fry until crisp, 2–3 seconds per batch. Using a fork transfer the fried sage to a paper towel-lined plate and sprinkle generously with salt.
- Pinch off the leaves from the sage. To a small skillet over medium-high heat, add the oil. When it’s hot and shimmering, working in batches, add 6–8 sage leaves at a time and fry until crisp, 2–3 seconds per batch. Using a fork transfer the fried sage to a paper towel-lined plate and sprinkle generously with salt.
Keep Reading
Continue to Next Story
ADVERTISEMENTADAD
