Fried Sage
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Course
Condiments
Fried Sage
Description
To make Fried Sage, fresh sage leaves are removed from their stems and fried in a shallow layer of neutral cooking oil heated to about 350°F. The leaves are added in small batches and cooked until they are crisp and no longer sizzling, just before they begin to brown. The timing is critical to avoid overcooking and browning.
Once fried, the sage leaves are drained on paper towels to remove excess oil and optionally sprinkled with coarse salt or flaky salt for enhanced flavor. The final fried sage leaves have a tender crunch and pronounced herbal aroma, ideal as a flavorful garnish or snack.
This method requires close attention during frying to catch the leaves at the optimal crisp texture. Cooling before use helps preserve their delicate crunch.
Ingredients
- 1 bunch sage
- 1/2 cup neutral cooking oil The amount needed will vary with pan size, generic cooking oil
- 1 teaspoon salt coarse grain
Instructions
- In a small frying pan or saucepan, pour about a ¼ inch layer of oil. You may need more or less oil depending on the pan size. Heat to about 350 F. I usually check that it’s hot by touching a piece of sage stem to the oil to make sure it sizzles.
- Remove sage leaves from the stems and drop a few at a time into the oil. Remove when the sage is just crispy but not browned. I find that the point where it just stops sizzling is the time to remove it. I think it’s kind of like waiting for the popcorn to stop popping!
- Set on a paper towel to absorb excess oil. Sprinkle with flaky salt if desired. Cool before using.
User Reviews
Overall Rating
5
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