Tested till perfect Fried Sage Leaves

Fried Sage Leaves

Crisp deep-fried sage leaves are conversation stoppers at a party, not to mention an intriguing way to use up a bountiful crop of sage from your garden.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1 1egg yolkegg yolks
  • 3 tbsp 3tbspwater
  • 1 tsp 1tspanchovy paste
  • 3 tsp 3tspall-purpose flour
  • 1/4 tsp 1/4tsphot pepper flakes
  • 1 cup 1cupolive oil or vegetable oil
  • 24 24large sage leaves, with stems


In bowl, whisk together egg yolk, water and anchovy paste until combined; whisk in flour and hot pepper flakes. Let stand for 5 minutes.

In saucepan or small deep skillet, heat oil over medium heat until deep-fryer thermometer registers 325°F (160°C). Holding stem, dip sage leaf into batter until well coated; deep-fry, in batches and turning once, until golden brown, about 2 minutes. Drain on paper towels.


Nutritional Information Per serving: about

cal 68 pro 0 total fat 7g sat. fat 1g
carb 2g fibre 0g chol 16mg sodium 6mg

% RDI:

calcium 1 iron 1 vit A 1 folate 1
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