Crispy Sage Leaves are one of my favourite decorations to add that extra je ne sais quoi to the plate. They are also the easiest things to make in no time. They are ideal for decorating pastas, risottos, purées, chicken and fish dishes. Sage also goes beautifully with pumpkin or butternut squash – as well as the traditional apple and pork dishes. Add them to roasted veg and vegetarian dishes, too.
There’s no need for a deep frier, either. 🙂 The result is not only crispy, but the leaves still taste of beautiful sage.
Preparation Time: 1 minute
Cooking Time: 3 minutes
- Clean the fresh sage leaves and dry them out thoroughly using kitchen paper.
- Warm some vegetable oil or olive oil in a frying pan and when hot, add the leaves. Fry them gently for about a minute on each side.
- Remove from the pan using tongs and drain them on more kitchen paper. They will crisp up beautifully as they cool.
In spring, make the most of pretty sage flowers; they are edible and taste just as strong as the sage leaves!