Wednesday, January 28, 2015

Crisp-fried sage leaves

I love these crisp-fried sage leaves--so simple, pretty, tasty and unsual with the crisp outside and the lovely herby flavour as you crunch through! The recipe is Italian in origin and I first read about it in Silvia Colloca's lovely book, Silvia's Cucina, but I've adapted it. You can use them in all sorts of ways: as edible decoration for meat(especially pork and chicken) or egg main dishes; as a delicious accompaniment to fried stuffed zucchini flowers; as a pretty garnish for entrées and salads, especially tomato salads; as an apéritif snack to have with a little glass of something--or however you like, really!
They are super easy to make--just carefully cut several fresh sage leaves(making sure you keep the stalk)--the exact number is up to you. Crack an egg into a bowl, and beat it well with a fork. Put some plain flour in a bowl, and add salt and pepper. Heat some oil(sunflower or canola) in a frying pan. Dip each leaf first in the egg, then into the flour, making sure the leaf and stalk are well-coated. Fry for a few seconds till the coating is golden. Eat within half an hour of making. Enjoy!

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