Fried Sage Leaves

"Great appetizer!"
 
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Ready In:
1hr
Ingredients:
8
Yields:
50 fried leaves
Serves:
8-10
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ingredients

  • 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)
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directions

  • Clean and separate all sage leaves - make sure they are dry. Set aside.
  • Mix ingredients for egg dredge in on dish.
  • Mix ingredients for flour dredge in a separate dish.
  • 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!).
  • Have a separate platter standing by to put the leaves on after they are dredged.
  • After all leaves are coated, heat the oil and fry the leaves until a light golden brown.
  • Drain on paper towels, lightly salt while warm. Best served at room temperature, but can certainly be served warm.
  • Can also serve on a bed of fresh sage for both aroma and presentation.

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Reviews

  1. I knew this would be delicious just by reading the ingredients and I was right. Soo good!! I have always wanted to try frying sage leaves and I am hooked. Thanks for posting!
     
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