Fried Sage Garnish

Recipe by Debbwl
READY IN: 12mins
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a small saucepan 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. *.
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RECIPE MADE WITH LOVE BY

@Debbwl
Contributor
“Saw Paulette Mitchell make this on TV and decide see if it would work and not only did it work it was also quick, easy and made a very pretty garnish. We used it at Thanksgiving as a garnish on a creamy squash soup and everyone enjoyed both the light sage flavor and how pretty it looked. *The fried sage will keep for up to 2 days in a tightly closed container at room temperature. * The cook time is estimated as I was not watching the clock when I did it.”