Crispy Fried Sage Leaves
These crispy fried sage leaves are delicious all on their own (I pair them with roasted nuts, cheese and Fig Jam for an appetizer!), but they’re also a gorgeous garnish to salads, pasta, meat dishes, stews and more. Try them on Butternut Squash Pasta, Butternut Squash Salad, Pork Tenderloin Medallions and a Savory Squash Galette. This is more of a technique than a recipe—you can fry as many sage leaves as you need. If you’re using them as a garnish, an 8-inch skillet works great. For larger batches use a 10- to 12-inch skillet. You can reuse the cooking oil (strain it into a jar and store it at room temperature).
Ingredients
- Neutral vegetable oil (such as grapeseed or safflower)
- Fresh sage leaves
- Salt
Instructions
- Heat ¼-inch of neutral vegetable oil in a skillet over medium heat until shimmering. To test if the oil is hot enough, dip a corner of a sage leaf into the oil—it should start to bubble immediately. Add the sage leaves in a single layer, there should be a bit of space between each.
- Cook, stirring and flipping with tongs, until the leaves shrink down and turn a dark green color, about 1-2 minutes total—you’ll know they’re ready when the oil stops bubbling and quiets down. Using tongs or a slotted spoon, immediately transfer the leaves to a paper towel-lined plate, and season them with salt. The leaves will crisp up as they cool.
Notes
Do Ahead: Store the crispy fried sage leaves at room temperature, uncovered, for up to 3 hours.
Tips:
- This is more of a technique than a strict recipe. You can fry as many or as few sage leaves as you desire. Just be sure to use a pan that's large enough, and pour in enough oil so that's it's ¼-inch deep.
- Larger sage leaves will be easier to fry (save smaller leaves for seasoning your dishes).
- Tongs make it easy to flip the sage leaves in the oil.
- You can re-use the cooking oil! Pour it through a strainer into a jar and store it at room temperature. Use the oil to fry sage leaves again, or to sauté meats, fish and vegetables.