Why did my sage leaves turn bitter?

If your sage leaves taste bitter, it’s likely because they were over-fried . Make sure to remove them as soon as they become crispy, and don't heat them on too high a temperature.

Can I season fried sage with something other than salt?

While salt is the classic choice, you can experiment with pepper, smoked paprika, or even a fun salt like truffle oil infused sea salt for a different flavor twist.

How do I prevent sage from becoming soggy?

Make sure the leaves are completely dry before frying. Also, don’t crowd the pan, and remove them promptly once they crisp up.

Can I fry sage leaves ahead of time?

Yes, you can fry them in advance. I leave them on the counter on a plate lined with a paper towel until I'm ready to use them. Any longer, and I keep them for up to 2 days in a tightly closed container at room temperature with a dry paper towel. However, you'll get the best results when you use it right away.

Crispy Fried Sage Leaves

Description

This fried sage is perfect for garnishing dishes or adding a crispy, aromatic touch to pastas, soups, risottos, and salads.

Ingredients

fresh sage leaves (as many as you want to fry)
enough olive oil to cover the bottom of a small pan (or other high-heat oil)
sea salt (to taste)

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Instructions

Prepare the Sage: Gently rinse the sage leaves if needed. Pat them completely dry with a paper towel. Make sure they are fully dry, as wet leaves can cause the oil to splatter.
Heat the Oil: In a small skillet, heat the olive oil over low-medium heat. You want the oil hot but not smoking. To test, dip the edge of a sage leaf into the oil—if it bubbles, you’re good to go.
Fry the Sage Leaves: Working in batches if necessary, carefully place the sage leaves in the hot oil. Fry for about 30 seconds per leaf. They should quickly crisp up and turn a slightly darker green but not burn.
Remove and Drain: Using a slotted spoon or tongs, carefully transfer the fried sage leaves to a plate lined with paper towels to drain the excess oil.
Season: While the leaves are still warm, sprinkle them with a pinch of sea salt for extra flavor.