Fried sage leaves have long eluded me. It turns out, I was just cooking them for way too long. But now, as the first frosts threaten and my roof deck sage starts to yellow, I’m totally ready with a simple approach to frying up sage. I find the technique heightens the flavor, but also tempers it with a pleasant nuttiness. It’s pretty much exactly what you want to be eating on a chilly fall day.
Try fired sage leaves on grilled cheese, tossed with pasta, or crumbled over roast vegetables.
Fried Sage Leaves
12 sage leaves, washed and thoroughly dried
3 tablespoons olive oil
tiny pinch of sea salt
In a smallish skillet, heat olive oil over medium-high heat. When it is hot and glistening (but not smoking), add the sage leaves. Fry for 15 seconds, use tongs to flip, and fry for another 20 – 30 seconds. Use tongs to remove to a paper towel and sprinkle with sea salt. Allow the leaves to cool and dry out for a few minutes, and serve.
I have such a love hate relationship with sage. Half of the time it makes me gaggy and half of the time it makes my mouth water. I can’t figure it out! But I’ll definitely be trying it with grilled cheese.
I have fried my sage too long in the past when making sage butter sauce, resulting in blackened leaves. Your sage has such a vibrant color; I’m anxious to try this method next time.
Hey, just wanted to tell ya that I think you were autocorrected. Instead of your post saying “eluded”, it stuck in “alluded”! 😀 Don’t you hate that?!
Good catch Cindy! I threw this post up in a hurry, and my usual editor (Brian) had a busy morning too. Thank you!
Hey, no problem! I would always prefer to have someone point it out so I can correct it, rather than having the wrong word stuck out there forever. 😀