Recipe by Mrs Goodall
A quick and easy way to use sage. Great as an appetizer or as a garnish to your favorite pasta or meat dish. This is the basic, no coating recipe and see my Fried Sage Leaves II for leaves with a light coating. You can use any kind of sage, but some people prefer the smaller varieties. Berggarten sage, which produces large leaves with a felty texture, can feel a bit fuzzy on the tongue. I listed the amount of sage leaves as one cup, but use 1 leaf or 40, whatever you need! Enjoy!
Top Review by Elmotoo
I'm in love! So easy! So fast! So yummy! AND I now have sage flavored oil! I couldn't make these fast enough. They don't need to be all the same size. Fortunately, I have a raging sage plant so I just kept going out for more, lol. Made for Culinary Quest 2014/CCQ.
- 1⁄2 cup extra virgin olive oil, as needed for 1/2 inch depth
- 1 cup whole medium-sized fresh sage leaf (see Tip)
- 1 dash salt
Directions See How It's Made
- Heat the oil in a small saucepan or skillet over medium-high heat.
- When the oil is hot so that drops of water sizzle when sprinkled into the oil, add the sage leaves. Fry for about 15 seconds, turning occasionally with a slotted spoon or tongs. (Don't let the leaves brown, or they’ll become bitter.).
- Transfer the leaves onto a paper towel-lined plate. The leaves will become crisp as they cool. Sprinkle lightly with fine-textured salt.
- **The fried sage will keep for up to 2 days in a tightly closed container at room temperature.