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Fried Sage Leaves

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“Great appetizer!”
READY IN:
1hr
SERVES:
8-10
YIELD:
50 fried leaves
UNITS:
US

Ingredients Nutrition

  • 50 fresh sage leaves (large leaves work best)
  • 2 cups all-purpose flour (for flour dredge)
  • 2 cups parmesan cheese, grated (for flour dredge)
  • salt and pepper (for flour dredge)
  • 4 eggs, beaten (For egg dredge)
  • 1 cup additional grated parmesan cheese (for egg dredge)
  • salt and pepper (for egg dredge)
  • light vegetable oil (for frying, approx. 1 1/2 inch in bottom of pan)

Directions

  1. Clean and separate all sage leaves - make sure they are dry. Set aside.
  2. Mix ingredients for egg dredge in on dish.
  3. Mix ingredients for flour dredge in a separate dish.
  4. Pass each individual sage leaf through the egg mixture (coat well), then through the flour mixture until well coated. (Try to use only one hand and keep a paper towel handy as this can get a little messy!).
  5. Have a separate platter standing by to put the leaves on after they are dredged.
  6. After all leaves are coated, heat the oil and fry the leaves until a light golden brown.
  7. Drain on paper towels, lightly salt while warm. Best served at room temperature, but can certainly be served warm.
  8. Can also serve on a bed of fresh sage for both aroma and presentation.

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