Prep 30 mins
Cook 30 mins
- 50 fresh sage leaves (large leaves work best)
- 2 cups all-purpose flour (for flour dredge)
- 2 cups parmesan cheese, grated (for flour dredge)
- salt and pepper (for flour dredge)
- 4 eggs, beaten (For egg dredge)
- 1 cup additional grated parmesan cheese (for egg dredge)
- salt and pepper (for egg dredge)
- light vegetable oil (for frying, approx. 1 1/2 inch in bottom of pan)
- Clean and separate all sage leaves - make sure they are dry. Set aside.
- Mix ingredients for egg dredge in on dish.
- Mix ingredients for flour dredge in a separate dish.
- Pass each individual sage leaf through the egg mixture (coat well), then through the flour mixture until well coated. (Try to use only one hand and keep a paper towel handy as this can get a little messy!).
- Have a separate platter standing by to put the leaves on after they are dredged.
- After all leaves are coated, heat the oil and fry the leaves until a light golden brown.
- Drain on paper towels, lightly salt while warm. Best served at room temperature, but can certainly be served warm.
- Can also serve on a bed of fresh sage for both aroma and presentation.
I knew this would be delicious just by reading the ingredients and I was right. Soo good!! I have always wanted to try frying sage leaves and I am hooked. Thanks for posting!