Fried Sage Leaves
A great way to use sage right from the garden. The cast iron pan does a fabulous job as a fryer, but pick the high sided pan of your choice.
Ingredients
- 12-24 or more medium to large sage leaves, with stems still attached
2 large eggs
- Entity
- large eggs
- Category
- protein
- Wikidata
- Q101402111
1/3 cup cold water
- Entity
- cold water
- Category
- liquid
- Wikidata
- Q25849317
1 cup flour
- Entity
- flour
- Category
- starch
- Wikidata
- Q36465
salt
- Entity
- salt
- Category
- condiment
- Wikidata
- Q11254
- 3/4 - 1 cup neutral oil (grapeseed works well)
linked to knowledge graphnot yet linked
Instructions
Heat the oil in a pan on a medium-high heat.
Pull the sage leaves from the main stalk, try to keep the stems attached.
Lightly beat the eggs.
Add the water and the salt to the eggs and beat lightly.
Add to the flour and mix well. The batter should be sticky, but not stiff. If too stiff, add a bit more cold water.
Coat each side of a sage leaf in the batter, and place in the oil. Continue adding coated leaves to the pan, keeping about 1/2" between them.
Turn when golden on one side, then remove to a plate covered with a paper towel when 2nd side is golden.
Continue until all the sage leaves are used up.
Serve immediately.