Thursday, May 23, 2013

Fried Sage Leaves

Have you had a chance to make any recipes from Rosalee's new ebook, 10 Herbal Recipes Inspired by France? 

If you haven't downloaded your free copy, be sure to get yours by signing up on our newsletter on the right hand column. 

This ebook is a sampling of recipes from Rosalee's complete cookbook that she is publishing in the future. 

In the meantime here's a sneak peak at another simple herbal recipe you'll love! 

Fried Sage Leaves

The following recipe is incredibly simple yet will add an elegant garnish to appetizers and meals. 

They go really well with artisan goat or cow cheese, crackers and smoked salmon. They make a unique garnish for practically any meal.

whole fresh sage leaves (look in the produce department of your grocery store)
rendered lard, tallow or sunflower oil (or some other oil that can withstand higher heat. Extra virgin olive oil is not a good option)
frying pan
paper towels
salt to taste

If you are using really fresh sage leaves let them wilt for a couple of hours before using. 

Heat up the oil in a small pan on medium high heat. I use a small cast iron pan. The amount of oil you use will depend on the size of your pan. Melt enough so that the leaves are submerged, but not much more than that. Keep an eye on the heat and remember you never want the oil to smoke. 

To determine if the oil is hot enough drop a small leaf into the oil. If it sizzles, it’s ready! To fry the leaves simply drop them in the oil for about 20-30 seconds and then, using a spatula, fork or tongs, flip them over for another 15 seconds or so. 

Once fried, transfer them to a plate lined with paper towels or cloths to soak up excess oil. Sprinkle with salt. 

These can be set aside and eaten when cool. 

Want to learn more about sage? See Rosalee's article here.