Fried Sage Leaves - they're the new crack. Serioulsy, one taste and you'll be craving more. And who would've thunk? Sage leaves, picked fresh and then fried till they're crispy - absolutely mind-altering! Those crisp little leaves crumble and melt on your tongue and when the two second rush is over you'll be reaching for another...and another. We first had fried sages leaves at The Pink Door in Seattle...they were served as a garnish with the Scamorza, a fried cheese dish...and it was instant addiction for me. Sage leaves, when eaten fresh, kind of taste like air freshener, rather medicinal and not all that great... but fried? With a lite sprinkling of salt? Ohmystars...somebody call a code - this woman is going to O.D.!
This is my herb garden...one little container with thyme, mint, oregano, parsley and sage...and the sage was planted specifically so I could fry the leaves. Next year I'm going to plant one entire container with just sage! I like to eat fried sage like chips...one at a time - but recently I began to see the value in using them as garnish...it was difficult at first but now that I know I can have them any time I want, I'm willing to share!
Over medium-high heat, put just a bit of olive oil in a skillet and when the oil is hot, toss in the leaves...it takes about 4 to 5 seconds on each side for the leaves to turn darker and crisp...remove to a paper towel and sprinkle with coarse sea salt. They are delicious - and if you don't eat them all immediately, then use them as garnish on pork chops or mashed potatoes or over soups...there are endless possibilities...and then there's Baguettes with Blue Cheese and Fried Sage Leaves...no one will ever ask for a tomato bruschetta again if you serve them this!
Butter slices of a baguette, top with blue cheese crumbles and put under the broiler until golden brown. Remove, drizzle with olive oil if you want, then top with a piece of fried sage.
Salty, savory, cheesy, crusty...and it's legal...what more could one need?
