Last updated on December 2nd, 2011
PICK A QUANTITY OF FRESH SAGE LEAVES, fry them briefly in oil, and what do you get? An appetizer that belongs at your next cocktail party. Fried sage leaves are light, crisp, and smokey-savory. They are also shamefully easy to make. Here’s the recipe, which takes seconds — not minutes — to prepare:
Savory Fried Sage Leaves
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 a double layer of paper towels to drain. Sprinkle 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 enjoy 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.
(The above originally appeared at A Garden for the House on July 10, 2009.)
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Will says
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
Donna says
I've had fried sage leaves before. They are like super-thin crackers.
Andrew Thompson says
Kevin, these would go VERY well with butternut squash soup…
Katreader says
I can't wait to try this. Would olive oil be OK instead of canola?
Kevin Lee Jacobs says
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!
Gardenlady says
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!
Samantha says
Kevin, thanks for the tip on the “proper” wine to serve with sage leaves. Details are always important!!!
Katreader says
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?
Kevin Lee Jacobs says
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!
Samantha says
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!
Towel Warmers says
What kind of plate is that?
Kevin Lee Jacobs says
Welcome, Towel Warmers! The plate is Enoch Woods, Woods & Sons. I have a small collection of the “castle” series. They are quite old.
Lisa says
Thank you for posting this!
Kevin Lee Jacobs says
Lisa – Enjoy!
Adele says
Kevin, I tried them! SO EASY. They are too thin for dipping, but who cares? The leaves are so flavorful they don't require a sauce of any kind.
Gregory says
Kevin, sounds fantastic. I will definitely try these fried leaves.
jamie kunz says
Oh Yummy,
So here's how I satisified my fried sage urge. Can of s&w small white beans in light sauce, I take out about 1/2 the sauce. You can rinse if you like, add chicken broth. Ran out garden and picked sage leaves, parsley and baby spinach. Put beans in microwave bowl add spinach. Zap for 2 1-2 min. Take out let sit covered while frying sage leaves.stir in chopped parsley Parm. cheese, hot pepper flakes, pepper, squeeze lemon. top with the fab sage leaves. bread and butter…….heaven quick!
jamie kunz says
that was 1 to 2 min.
Kevin Lee Jacobs says
Jamie Kunz – welcome to A Garden for the House. Your fried-sage-variation sounds DELISH. I will have to try it! Thanks!
jamie k says
Thanks, love your site. I used a mostly canola with a glub of olive to fry leaves, gosh those are sooooooo good! also you could use a splash of vinegar if no fresh lemon, something to brighten flavor……..
Kevin Lee Jacobs says
Jamie – Thanks. Gotta love these 2 minute recipes!
By the way — be sure to sign up for my weekly newsletter, if you haven't ready!
Vicki says
Kevin, I have tried these (I mean, fried these!) several times now, with great success. In place of/addition to salt and pepper, I have also used just a touch of homemade seasoned salt (one with meyer lemon and rosemary, one with sundried tomato and smoked paprika, one with blood orange, meyer lemon and ginger). Great!
Kevin Lee Jacobs says
Vicki – Thanks for this great seasoning-tip!