Crispy Fried Sage
Whole sage leaves fried briefly in hot oil turn delicately crisp and intensely aromatic.
Dietary
Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
Fresh sage leaves are flash-fried in olive oil until the color deepens and the texture turns brittle and crackly. The result is a savory garnish that adds herbal crunch to pasta, risotto, roasted squash, or brown butter dishes. A light sprinkle of salt right after frying makes the flavor pop.
Ingredients
- 24 fresh sage leaves, washed and thoroughly dried
- 1/2 cup olive oil
- 1/4 teaspoon fine sea salt, or to taste
Method
-
Pat the sage leaves completely dry with paper towels; any moisture will cause the oil to spatter.
-
Line a plate with paper towels and set it near the stove.
-
Heat the olive oil in a 9-inch skillet over medium heat until it shimmers and a leaf dropped in sizzles immediately, about 2 minutes.
-
Add sage leaves in a single layer, a few at a time, and fry until bright and crisp, about 10 to 15 seconds per side.
-
Lift leaves out with a slotted spoon or tongs and transfer to the paper-towel-lined plate to drain.
-
Repeat with remaining leaves, working in small batches so the oil temperature stays consistent.
-
Sprinkle the fried leaves lightly with sea salt while still warm and serve immediately as a garnish.
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Crispy Fried Sage
Fresh sage leaves are flash-fried in olive oil until the color deepens and the texture turns brittle and crackly. The result is a savory garnish that adds herbal crunch to pasta, risotto, roasted squash, or brown butter dishes. A light sprinkle of salt right after frying makes the flavor pop.
10 min 4 servings 110 cal
Ingredients
- 24 fresh sage leaves, washed and thoroughly dried
- 1/2 cup olive oil
- 1/4 teaspoon fine sea salt, or to taste
Method
- 1
Pat the sage leaves completely dry with paper towels; any moisture will cause the oil to spatter.
- 2
Line a plate with paper towels and set it near the stove.
- 3
Heat the olive oil in a 9-inch skillet over medium heat until it shimmers and a leaf dropped in sizzles immediately, about 2 minutes.
- 4
Add sage leaves in a single layer, a few at a time, and fry until bright and crisp, about 10 to 15 seconds per side.
- 5
Lift leaves out with a slotted spoon or tongs and transfer to the paper-towel-lined plate to drain.
- 6
Repeat with remaining leaves, working in small batches so the oil temperature stays consistent.
- 7
Sprinkle the fried leaves lightly with sea salt while still warm and serve immediately as a garnish.
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