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Marg CDN

Just a reminder: Fried Sage Leaves.

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Joined: Dec 10, 2005

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Posted to Thread #15438 at 4:34 pm on Jul 11, 2009

Someone posted this at Gail's and we loved them instantly. My sage plant is huge this year and so are the leaves. Generally, thay are 6" long and perfect to fry.

I've figured out how much batter we like on them. I just add baking powder and some seasoning, usually paprika and garlic powder to flour and add enough water to make a medium paste. After I dip the leaves, I now slide them along the edge of the bowl so only a little paste remains, rather than having a huge puffy batter, it's just a little in bits now.

The stems survive as perfect little handles while they fry in oil.

Drain on paper towels and sprinkle with sea salt.

We do one load a week, about 50 each, and just eat them as they come out of the oil.


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