Fried Sage Leaves

Fried Sage Leaves

  • Prep Time: 5 mins
  • Total Time: 6 mins
  • Servings: 2

    • About This Recipe

    “an unexpected treat.i first discovered these at a favorite restaurant in seattle, marco’s supper club.this dish is a lot of fun and a big surprise for guests.”

    Ingredients

  • 1/2 cupvegetable oil
  • flour, for dusting
  • 30sage leaves( or more)
  • 3tablespoonsmayonnaise
  • 3clovesgarlic, minced
  • 1tablespoonextra virgin olive oil, to taste
  • 1tablespoonlemon juice, to taste( mince or press the garlic into the lemon juice first to take the bite off)
  • salt

    • Directions

  • place the vegetable oil in a skillet and heat over medium heat.
  • combine the mayo, olive oil, garlic and lemon juice into a dipping sauce.season with salt as necessary.
  • lightly dust the sage leaves with flour, shaking off any excess.drop into the hot oil and cook until crispy and bright green, ~30 seconds.remove with a slotted spoon and drain on paper towels.
  • serve with the dipping sauce.you can experiment with other savory sauces as well, though the sage leaves are rather fragile, so you will need to be careful.

    • Reviews

  • “This is excellent!Just like what a local restaurant uses as a garnish on one of my favorite appetizers.The dipping sauce is good, but I liked the sage plain. I should also mention that I don’t care for sage much in dishes but the flavor it so light and delicate when fried – it’s just wonderful!”

  • “I really loved these leaves and dip, but with some changes. First, there was no way anything was going to stick to my washed and dried Berggarten sage leaves without a little moisture, so I sprayed them with olive oil. Then to make matters *better*, I used panko (Japanese bread crumbs) instead of the flour for a crispier texture. Even so, not much stuck to the leaves, but it was pretty much a moot point when you use the dip anyway, which has a strong flavor as opposed to the delicate flavor of the sage leaves. Nonetheless, I gobbled my portion right on down and loved every minute! Thank you for posting!”

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