Pick a quantity of fresh sage leaves, fry them briefly in oil, and what do you get? An appetizer that belongs at every stylish cocktail party. Fried sage leaves are light, crisp, and smokey-savory. They are also shamefully easy to make. Shall we fry up a batch together?
Here's the recipe:
Large, whole sage leaves, long stems attached (plan on 5-10 leaves per person)
Canola oil
Kosher salt
Freshly-ground pepper (optional)
In a heavy skillet, heat one inch of oil to just below the smoking point. Place a single layer of leaves into the hot oil, and fry until crisp, usually 30 seconds or less. 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 layers of paper towels. Sprinkle, while hot, with salt and, if you wish, freshly-ground pepper. Serve at once.
Fried sage leaves are not at all pungent, just pleasantly savory. You might like to serve them, as I recently did, along with brie, smoked gruyere, and a 2006 Chilean merlot.
I hope you will take my sage advice, and try these no-cal appetizers. As always, you can post your cheers or jeers in the comments section below.
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Friday, July 10, 2009
Recipe: Savory Fried Sage Leaves
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Kevin:
I thank you for letting me taste those sage leaves. I couldn't believe how much I loved the taste. A new treat is born
I've had fried sage leaves before. They are like super-thin crackers.
Kevin, these would go VERY well with butternut squash soup...
I can't wait to try this. Would olive oil be OK instead of canola?
Katreader - I did not use olive oil, for fear it would burn too quickly. If you try it, let me know how it works out!
I will have to try these. They sound wonderful, and I do have large clump of sage out back that's in desperate need of clipping!
Kevin, thanks for the tip on the "proper" wine to serve with sage leaves. Details are always important!!!
I tried it and they were delicious! I did try using olive oil and it worked beautifully, however, I used a very small pan and cooked very few (since it was just for me). I put the leaves in when the oil was just right and didn't let it get too hot. I understand about it burning to quickly, but for a small batch, if all you have on hand is olive oil, you can do it! May I use this recipe in my blog, of course, giving you credit and linking to you as well?
Katreader - I'm so glad you tried this sage-y treat and provided us with your olive-oil tip. By all means, share the recipe with your readers!
Kevin, I made the leaves last night, and they are wonderful!!! I burnt the first five or so, but then lowered the heat. They seemed to be ready after only 10 seconds or so. I did not salt nor pepper them -- they were good as is. Like Katreader, I ate them all myself, and without a shred of guilt. Now I wish I had more sage in the garden! I love this blog!
What kind of plate is that?
Welcome, Towel Warmers! The plate is Enoch Woods, Woods & Sons. I have a small collection of the "castle" series. They are quite old.