Prep 5 mins
Cook 1 min
an unexpected treat. i first discovered these at a favorite restaurant in seattle, marco's supper club. this dish is a lot of fun and a big surprise for guests.
- 1⁄2 cup vegetable oil
- flour, for dusting
- 30 sage leaves (or more)
- 3 tablespoons mayonnaise
- 3 cloves garlic, minced
- 1 tablespoon extra virgin olive oil, to taste
- 1 tablespoon lemon juice, to taste (mince or press the garlic into the lemon juice first to take the bite off)
- place the vegetable oil in a skillet and heat over medium heat.
- combine the mayo, olive oil, garlic and lemon juice into a dipping sauce. season with salt as necessary.
- lightly dust the sage leaves with flour, shaking off any excess. drop into the hot oil and cook until crispy and bright green, ~30 seconds. remove with a slotted spoon and drain on paper towels.
- serve with the dipping sauce. you can experiment with other savory sauces as well, though the sage leaves are rather fragile, so you will need to be careful.
This is excellent! Just like what a local restaurant uses as a garnish on one of my favorite appetizers. The dipping sauce is good, but I liked the sage plain. I should also mention that I don't care for sage much in dishes but the flavor it so light and delicate when fried - it's just wonderful!
I really loved these leaves and dip, but with some changes. First, there was no way anything was going to stick to my washed and dried Berggarten sage leaves without a little moisture, so I sprayed them with olive oil. Then to make matters *better*, I used panko (Japanese bread crumbs) instead of the flour for a crispier texture. Even so, not much stuck to the leaves, but it was pretty much a moot point when you use the dip anyway, which has a strong flavor as opposed to the delicate flavor of the sage leaves. Nonetheless, I gobbled my portion right on down and loved every minute! Thank you for posting!