Sage is always readily available, and just about always tasty even if slightly out of season (only during the coldest winter months is sage officially out of season). A quick dredge in flour and a dip into a hot oil bath make these fresh, light treats even if technically we are talking about fried morsels.
Just be sure to select large, healthy looking sage leaves - discard but reserve the smaller ones for cooking and seasoning more complex dishes.
Your family and friends will be in for a special treat (beyond the simplicity of a tasty fried indulgence) when you decide to give this recipe a turn at the oven. Redolent of Tuscan trattorias, you'll be transported once your nose is hit with the aroma of sage and salt.
Heat the oil and prepare dipping sauce
Place enough extra virgin olive oil in a skillet and heat over medium heat. Put enough oil that will be used to fry the floured sage leaves (so be generous).
Peel and finely mince garlic. set aside.
Combine the olive oil, garlic, and lemon juice into a sauce you can use to dip your sage leaves if you wish. Season with salt as necessary. Set aside until done frying sage leaves.
Fry the sage leaves and serve
Lightly dust the sage leaves with flour, shaking off any excess. Drop into the hot oil and cook until crispy and bright green, about 30 seconds. Remove with a slotted spoon and drain on paper towels. Adjust to taste with salt.
Serve with the olive-oil based dipping sauce. You can experiment with other savory dipping sauces as well, though the sage leaves are rather fragile, so you will need to be careful.
45 minutes 10 ingredients 530 kCal