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Recipe: Savory Fried Sage Leaves

BY Kevin Lee Jacobs | June 20, 2010 23 Comments

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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Comments

  1. 1

    Will says

    July 11, 2009 at 12:05 am

    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

  2. 2

    Donna says

    July 11, 2009 at 12:06 am

    I've had fried sage leaves before. They are like super-thin crackers.

  3. 3

    Andrew Thompson says

    July 11, 2009 at 12:54 am

    Kevin, these would go VERY well with butternut squash soup…

  4. 4

    Katreader says

    July 11, 2009 at 2:35 am

    I can't wait to try this. Would olive oil be OK instead of canola?

  5. 5

    Kevin Lee Jacobs says

    July 11, 2009 at 2:55 am

    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!

  6. 6

    Gardenlady says

    July 11, 2009 at 1:13 pm

    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!

  7. 7

    Samantha says

    July 13, 2009 at 9:42 pm

    Kevin, thanks for the tip on the “proper” wine to serve with sage leaves. Details are always important!!!

  8. 8

    Katreader says

    July 14, 2009 at 2:49 pm

    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?

  9. 9

    Kevin Lee Jacobs says

    July 14, 2009 at 3:21 pm

    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!

  10. 10

    Samantha says

    July 14, 2009 at 8:50 pm

    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!

  11. 11

    Towel Warmers says

    September 20, 2009 at 2:58 pm

    What kind of plate is that?

  12. 12

    Kevin Lee Jacobs says

    September 20, 2009 at 5:49 pm

    Welcome, Towel Warmers! The plate is Enoch Woods, Woods & Sons. I have a small collection of the “castle” series. They are quite old.

  13. 13

    Lisa says

    June 21, 2010 at 12:36 am

    Thank you for posting this!

  14. 14

    Kevin Lee Jacobs says

    June 21, 2010 at 11:29 am

    Lisa – Enjoy!

  15. 15

    Adele says

    June 23, 2010 at 11:44 am

    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.

  16. 16

    Gregory says

    June 23, 2010 at 4:08 pm

    Kevin, sounds fantastic. I will definitely try these fried leaves.

  17. 17

    jamie kunz says

    June 25, 2010 at 5:18 pm

    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!

  18. 18

    jamie kunz says

    June 25, 2010 at 5:21 pm

    that was 1 to 2 min.

  19. 19

    Kevin Lee Jacobs says

    June 25, 2010 at 5:42 pm

    Jamie Kunz – welcome to A Garden for the House. Your fried-sage-variation sounds DELISH. I will have to try it! Thanks!

  20. 20

    jamie k says

    June 25, 2010 at 6:24 pm

    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……..

  21. 21

    Kevin Lee Jacobs says

    June 25, 2010 at 8:33 pm

    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!

  22. 22

    Vicki says

    August 17, 2011 at 12:24 pm

    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!

  23. 23

    Kevin Lee Jacobs says

    August 17, 2011 at 1:46 pm

    Vicki – Thanks for this great seasoning-tip!

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