Tuesday, June 17, 2008
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Fried sage
If your herb garden is overflowing with fresh, fragrant sage and you can't think of anything to do with it - outside of stuffing a turkey (and who wants to do that in June?) - check out this simple yet sophisticated appetizer: fried sage leaves.
Pick the biggest, freshest sage leaves you can find. Rinse and pat dry.
Dredge them in flour or a medium-thin batter of water and flour. (Or, if you're cutting carbs, you can skip this step altogether.)
Pour extra-virgin olive oil into a skillet, about 1/3 inch up. Heat to hot, not smoking. Cook dredged or undredged leaves in oil for 30 seconds per side, or until light and crispy. (You'll want to practice until you get the timing right.)
Remove with slotted spoon, drain on paper towel and sprinkle with sea salt.
Serve hot with your favorite Italian wine.
These are fabulous on top of pumpkin or butternut squash soup in the fall, and a deliciously healthy alternative to potato chips.
Bon appetit!
Comments
lostinthe70s (anonymous) says...
Be careful not to over-salt, you'll lose the flavor of the sage. These are delicious, takes a few batches to figure out how long to cooke them but they do switch the taste buds into gear.
June 18, 2008 at 9:27 a.m. ( permalink | suggest removal )
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