tagAlt.Fried Sage leaves

Fried Sage Leaves

Extremely easy to pull together, this recipe has proven to be a big fan favorite at buffets and cocktail hours.

  • ( Scored 3 on 0 reviews )

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. 

5 total time (min)

5 cooking time (min.)


6 ingredients


352 kCal


2 steps to complete the preparation

Ingredients

for 4 servings

Fried Sage Leaves ingredients

  • Sage (Leaves) 40
  • All-purpose flour 100 grams
  • Lemon 1
  • Extra-virgin olive oil as needed
  • Garlic Cloves 1
  • Salt as needed

Perfect Match

more pairings...

Filippo Bartolotta

Filippo Bartolotta

Amarone della Valpolicella classic DOCG Wine - Tommasi
0.75l

Ruby red color of excellent intensity, intense and clear hints of very ripe cherry, black cherry, berries followed by fresh and slightly spicy tones

View product

Preparation

for 4 servings

Step

1

Of 2

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.

Step

2

Of 2

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.

Perfect Match

more pairings...

Filippo Bartolotta

Filippo Bartolotta

Amarone della Valpolicella classic DOCG Wine - Tommasi
0.75l

Ruby red color of excellent intensity, intense and clear hints of very ripe cherry, black cherry, berries followed by fresh and slightly spicy tones

View product

Pairing

Amarone della Valpolicella classic DOCG Wine - Tommasi
0.75l

Ruby red color of excellent intensity, intense and clear hints of very ripe cherry, black cherry, berries followed by fresh and slightly spicy tones

View product
Storia di Famiglia - Chianti Classic DOCG Wine - Cecchi
0.75l

The "Storia di Famiglia"wine is a Chianti Classico, one of the most beloved wines produced by Cecchi and well known in Italy

View product
Poggio al Tufo Rompicollo - Toscana IGT Wine - Tommasi
0.75l

This wine is the symbol of the Poggio al Tufo project, it is the first wine produced by the Tommasi family in the Tuscan Maremma.

View product
Amarone della Valpolicella classic DOCG Wine - Tommasi
0.75l

Ruby red color of excellent intensity, intense and clear hints of very ripe cherry, black cherry, berries followed by fresh and slightly spicy tones

View product
Storia di Famiglia - Chianti Classic DOCG Wine - Cecchi
0.75l

The "Storia di Famiglia"wine is a Chianti Classico, one of the most beloved wines produced by Cecchi and well known in Italy

View product
Poggio al Tufo Rompicollo - Toscana IGT Wine - Tommasi
0.75l

This wine is the symbol of the Poggio al Tufo project, it is the first wine produced by the Tommasi family in the Tuscan Maremma.

View product

You may like

Reviews