Fried Sage Leaves

Great appetizer!

• Ready In: 1 hr
• Serves: 8-10
• Yields: 50 fried leaves

Ingredients

• 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)

Directions

1. Clean and separate all sage leaves - make sure they are dry. Set aside.
2. Mix ingredients for egg dredge in on dish.
3. Mix ingredients for flour dredge in a separate dish.
4. 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!).
5. Have a separate platter standing by to put the leaves on after they are dredged.
6. After all leaves are coated, heat the oil and fry the leaves until a light golden brown.
7. Drain on paper towels, lightly salt while warm. Best served at room temperature, but can certainly be served warm.
8. Can also serve on a bed of fresh sage for both aroma and presentation.