Fried Sage Leaves

"an unexpected treat. i first discovered these at a favorite restaurant in seattle, marco's supper club. this dish is a lot of fun and a big surprise for guests."
 
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photo by Sandi From CA photo by Sandi From CA
photo by Sandi From CA
Ready In:
6mins
Ingredients:
8
Serves:
2
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ingredients

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directions

  • place the vegetable oil in a skillet and heat over medium heat.
  • combine the mayo, olive oil, garlic and lemon juice into a dipping sauce. season with salt as necessary.
  • lightly dust the sage leaves with flour, shaking off any excess. drop into the hot oil and cook until crispy and bright green, ~30 seconds. remove with a slotted spoon and drain on paper towels.
  • serve with the dipping sauce. you can experiment with other savory sauces as well, though the sage leaves are rather fragile, so you will need to be careful.

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Reviews

  1. This is excellent! Just like what a local restaurant uses as a garnish on one of my favorite appetizers. The dipping sauce is good, but I liked the sage plain. I should also mention that I don't care for sage much in dishes but the flavor it so light and delicate when fried - it's just wonderful!
     
  2. I really loved these leaves and dip, but with some changes. First, there was no way anything was going to stick to my washed and dried Berggarten sage leaves without a little moisture, so I sprayed them with olive oil. Then to make matters *better*, I used panko (Japanese bread crumbs) instead of the flour for a crispier texture. Even so, not much stuck to the leaves, but it was pretty much a moot point when you use the dip anyway, which has a strong flavor as opposed to the delicate flavor of the sage leaves. Nonetheless, I gobbled my portion right on down and loved every minute! Thank you for posting!
     
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