The flavor of fried sage leaves are not at all pungent, just pleasantly savory. Delicate Fried Sage Leaves make an elegant garnish for meat, seafood, pasta, or a garnish for your favorite soup, or served as an appetizer along with cheese, such as Brie or a nice Smoked Gruyere.
Do not make extras because these taste best when freshly fried.
Here is a guide to determine how many sage leaves you will need:
- If you are using the fired sage leaves to garnish a soup pick 1-2 leaves per bowl of soup.
- If you will be serving the fried sage leaves as part of an appetizer figure you will need 4-5 leaves per person.
What You Will Need to Make Fried Sage Leaves
- Pick a quantity of large whole fresh sage leaves from the herb garden that will meet the needs for what you’re cooking and the number of people you’re cooking for (see above)
- Coconut or Olive Oil (for frying)
- Sea Salt
- Freshly Ground Pepper (optional)
Very gently, rinse sage leaves and lay flat on a double layer of paper towels; cover with two paper towels and press gently to flatten and dry leaves.
In a heavy skillet, heat one inch of oil so it is very hot, keep it below the smoking point though so as to not ruin the healthful properties of coconut or olive oil.Lower heat to medium and add sage leaves, a few at a time, in a single layer.
Next, place a single layer of sage leaves into the hot oil, and fry just until oil stops bubbling and leaves are crisp, usually 15-20 seconds. Properly fried, the leaves will turn hunter-green, not brown.
Remove leaves from the oil with a slotted spoon or spatula, and set them on a double layer of paper towels to drain.
Sprinkle with salt and freshly-ground pepper. Serve at once.
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