Fried Sage Leaves
The epitome of lazy-fancy, a fried sage leaf is like a potato chip but with an epicurean accent. Sage leaves are best served hot, so when your guests arrive, give them a job: One can dunk the leaves in batter while you man the frying pan; another can pour your pre-batched Negroni Bianco.
all units: U.S. Imperial
- 2 bunches sage leaves
- 1 ¼ c all-purpose flour or GF replacement
- 12 oz chilled club soda (Topo Chico)
- Pinch of salt
- Flaky sea salt for garnish
- Vegetable Oil for frying
In a medium pot, pour 2” of oil into the pot, heat until the oil reaches 350º (use a cooking thermometer to get a read)
Using a medium mixing bowl whisk together the flour, pinch of salt, then add the club soda. Separate the sage leaves and individually dunk the leaves into the batter. You can do this in batches. Prepare a small baking sheet or dish lined with a paper towel for the fried sage.
Then drop the battered sage leaves into the fryer. The leaves will turn golden brown and float to the top. Remove the leaves using a kitchen tong or tweezer, lay the fried sage on the paper towel lined sheet, and sprinkle with flaky sea salt.
Repeat until you can fill a small bowl to serve as an aperitivo, do your best to serve warm…although they won’t last long!
Pro-tip: keep the “assembly line” going, invite guests to dunk the sage, while you fry so everyone can pitch in, and also enjoy a hot-crispy sage leaf.