I first discovered fried sage at our local BBQ joint. They top this awesome and messy sloppy Joe sandwich with pickled onions and crispy fried sage leaves! I’ve never had anything like it before. The sage took it over the top and was definitely unexpected.
So what perfect way than to incorporate fried sage into the upcoming Holiday season?!
A few days ago I posted a tutorial about butternut squash..and I know..here’s another tutorial. But there’s a method and a reason for my madness! It will all come together to an amazing seasonal pasta dish!
This was another ingredient I was always intimidated with. I didn’t know if you could just eat it, or if sage was only used as a flavor enhancer? I’ve only seen sage with heavy buttery sauces and in thick gravies…how 70’s!
This robust herb deserved a second chance. He was entitled a new way of be enjoyed and devoured.
So I ran home after having the flavors of that crispy fried sage on my tongue and just did it. It is magical.
The process happens so quickly, creating the perfect crunch on these tiny leaves. Their earthy and slightly anise flavors are still vibrant yet mild; too easy to eat handfuls at a time. A sprinkle of kosher salt while they’re still hot, finishes it off with that perfect salty bite and a glimpse of edible glitter.
Method:
1) Wash and dry Sage VERY well. Make sure the leaves are VERY dry so no moisture hits the oil.
2) Heat the oil up in small saucepan at medium-high heat and allow oil to heat up until thermometer reads 350 degrees Fahrenheit.
3) Take a few sage leaves at a time..3-5, but don’t over-crowd the pot, and add them in. Sage should sizzle.
1) Wash and dry Sage VERY well. Make sure the leaves are VERY dry so no moisture hits the oil.
2) Heat the oil up in small saucepan at medium-high heat and allow oil to heat up until thermometer reads 350 degrees Fahrenheit.
3) Take a few sage leaves at a time..3-5, but don’t over-crowd the pot, and add them in. Sage should sizzle.
4) OK…now this is a QUICK process. Keep your eye on the sage. Keep moving it around and as soon as it stops bubbling, it’s done. No more than 30 seconds.
5) Have a plate with paper-towel lined on it ready and drop your freshly fried sage leaves atop. Sprinkle with kosher salt.
How to Fry Sage
Ingredients
- 1 c Canola Oil In a small saucepan, it should come up to about 1/2 in
- Fresh sage leaves
- Kosher salt
- Additional Items:
- Candy thermometer
- Plate
- Paper towel
Instructions
-
Wash and dry Sage VERY well. Make sure the leaves are VERY dry so no moisture hits the oil.
-
Heat the oil up in small saucepan at medium-high heat and allow oil to heat up until thermometer reads 350 degrees Fahrenheit.
-
Take a few sage leaves at a time..3-5, but don't over-crowd the pot, and add them in. Sage should sizzle.
-
OK...now this is a QUICK process. Keep your eye on the sage. Keep moving it around and as soon as it stops bubbling, it's done. No more than 30 seconds?.
-
Have a plate with paper-towel lined on it ready and drop your freshly fried sage leaves atop. Sprinkle with kosher salt.
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