Fried Sage Leaves

Author: Canadian Living

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.

  • Portion size 8 servings

Ingredients

  • 1 egg yolk
  • 3 tablespoons water
  • 1 teaspoon anchovy paste
  • 3 teaspoons all-purpose flour
  • 1/4 teaspoon hot pepper flakes
  • 1 cup olive oil
  • 1 cup vegetable oil
  • 24 sage leaves with stems

Method

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 facts <b>Per serving:</b> about

  • Sodium 6 mg
  • Protein trace
  • Calories 68.0
  • Total fat 7 g
  • Cholesterol 16 mg
  • Saturated fat 1 g
  • Total carbohydrate 2 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Fried Sage Leaves