These fried sage leaves are made by dipping fresh sage in a flour and water batter, and quickly deep frying until golden. An easy and elegant and surprising garnish or hors d’oeuvre.
These fried sage leaves are proof that you really can fry anything and make it vastly better. Fresh sage leaves are lightly battered and quickly fried to crisp, golden perfection. The little lovelies that result make an easy, elegant hors d’oeuvres for any gathering of folks who appreciate fine cuisine.–Angie Zoobkoff
Fried Sage Leaves
- Quick Glance
- 5 M
- 15 M
- Serves 6
Special Equipment: Deep-fry thermometer
- 1 bunch fresh sage leaves (about 1 ounce)
- 1/2 cup water
- 1/3 cup all-purpose flour, plus more if needed
- Oil, for frying
- Fine sea salt
- 1. Pinch the sage leaves off their stems and toss the stems in the compost. Wash and pat the leaves thoroughly dry with paper towels.
- 2. To make the batter, add the water and a pinch of salt to a small bowl and use a fork to gradually stir the flour into the water until combined. The batter should have the consistency of heavy cream or a thin crêpe batter. You can add a little more flour or water if a different consistency is desired.
- 3. Attach a deep-fry thermometer to the side of a shallow heavy-bottomed pan and add enough oil to reach a depth of at least 1/2 inch (1 cm). Heat the oil on medium-high until it reaches 350°F (177°C). Working 1 at a time, dunk a few leaves in the batter, turning to coat, and then use a fork to remove the leaf and allow any excess batter to drip off. Then slide the leaves into the hot oil.
- 4. Fry the leaves in small batches until golden, about 1 minute per side. Use a slotted spoon or tongs to transfer them to a plate lined with paper towels. Be certain to let the oil to return to the frying temperature between batches. Sprinkle with salt and serve immediately.