Fried Sage Leaves

Photo: Julia Gartland • Food Styling: Jessie YuChen. Photo: Julia Gartland • Food Styling: Jessie YuChen

Frying sage might seem like a fussy restaurant technique, but it couldn’t be easier to pull off at home, and the impressive results are so worth the minimal effort. The delicate, crunchy sage leaves that emerge from the hot oil can be crushed and sprinkled on squash or bean soups, served as an accompaniment to burgers , or even eaten whole as a snack.

Featured in “ Power: In Praise of Sage ” by Margo True.

Yield: About 30 fried leaves Cook Time: 5 minutes

Ingredients

• 1 bunch fresh sage
• ¼ cup olive oil
• Kosher salt

Instructions

1. Pinch off the leaves from the sage. To a small skillet over medium-high heat, add the oil. When it’s hot and shimmering, working in batches, add 6–8 sage leaves at a time and fry until crisp, 2–3 seconds per batch. Using a fork transfer the fried sage to a paper towel-lined plate and sprinkle generously with salt.