Crispy Fried Sage Leaves
This fried sage is perfect for garnishing dishes or adding a crispy, aromatic touch to pastas, soups, risottos, and salads.
Equipment
Ingredients
- 10 fresh sage leaves or as many as you want to fry
- ¼ cup olive oil or other high-heat oil; enough to cover the bottom of a small pan
- 1 pinch sea salt to taste
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.
Notes
Use fried sage as a garnish for soups, pastas, roasted vegetables, or even on top of vegan risotto.
Fried sage leaves can be stored in an open container on the counter for up to a day, but they’re best enjoyed fresh.
Larger sage leaves are easier to fry, but I like using a variety for visual appeal.
Add the sage leaves in a single layer. Do not overcrowd the pan.
Serve crumbled or whole.
Save the oil. You now have sage-infused oil!
Nutritional information in only an estimation.
Nutrition
Calories: 48kcal | Fat: 5g | Saturated Fat: 1g | Sodium: 4mg | Calcium: 0.1mg | Iron: 0.03mg
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