Fryer-Cooked Sage: A Tasty, Crispy, Healthy Treat!

Sage is a herb with a strong, earthy, citrus aroma. Frying it is a great way to tone down its intense flavour and turn it into a crispy, nutty, mild, and healthy snack. Fried sage leaves are a versatile ingredient that can be used as a garnish, an appetizer, or a topping for various dishes. They can be cooked in a fryer with a few simple ingredients and steps, and this text will guide you through the process.

Selecting the right sage leaves

Freshness:

Look for fresh, vibrant green sage leaves that are free from browning or wilting. Fresh sage leaves can be purchased year-round from grocery stores, farmer's markets, specialty food stores, or online. In grocery stores, they are typically found in the herbs section of the produce area, alongside other fresh herbs like thyme, mint, and rosemary.

Aroma:

When selecting sage leaves, gently rub a leaf between your fingers to ensure it has a strong, earthy, and citrusy aroma. Fresh sage should have a pleasant fragrance. As sage spoils, its aroma will turn unpleasant, and the leaves will turn brown, soft, and lifeless.

Leaf Size:

Opt for larger sage leaves when frying, as they are easier to handle and fry evenly. Smaller leaves can be reserved for seasoning or adding to dishes after cooking, as their texture and flavour will be better suited for mixing into other ingredients.

Batches:

If you plan to fry a large batch of sage leaves, consider using a larger skillet, such as a 10- to 12-inch pan. This will allow you to fry multiple leaves at once and speed up the process. For smaller batches or garnishes, an 8-inch skillet works well.

Storage:

Fresh sage leaves can be stored properly to extend their shelf life. Place them in a sealed container or plastic bag and store them in the refrigerator, where they will stay fresh for about a week. Alternatively, you can freeze fresh sage leaves to use at a later time.

Frying sage leaves is a simple and delicious way to elevate your dishes. By choosing the right sage leaves and following these tips, you'll be well on your way to creating crispy, flavourful fried sage leaves that can be enjoyed as a snack or used as a garnish.

Oil type and temperature

When frying sage leaves, it is important to use an oil with a high smoke point, such as avocado oil, olive oil, or vegetable oil. Using oils with a high smoke point reduces the risk of burning the oil. Oils with a low smoke point, such as butter, should be avoided.

To fry sage leaves, a small amount of oil is needed, just enough to coat the bottom of the pan. The oil should be heated to between 340°F and 365°F (170°C – 185°C). To test if the oil is hot enough, carefully add a drop of water to the oil; if small bubbles immediately start to appear, the temperature is correct.

Once the oil is hot, add the sage leaves. It is important not to overcrowd the pan, so only add a few leaves at a time, leaving some space between each leaf. The leaves should fry for a couple of minutes on each side, until they are golden brown. They are then ready to be removed from the oil and seasoned.

Frying time

When frying a small batch of sage leaves, it is important to ensure that the oil is hot enough before adding the leaves. Testing the heat by adding a single leaf and waiting for it to sizzle is a common method. The leaves should be added in a single layer with a bit of space between each one.

Once the leaves are in the oil, they will need to be cooked for around 15 seconds to 2 minutes, depending on the desired level of doneness. The leaves are ready when they have shrunk down, turned a dark green colour, and the oil has stopped bubbling.

It is important to note that frying time may vary depending on the type of oil used, the size of the leaves, and the specific heat level of the oil. Some recipes recommend heating the oil to 350 degrees Fahrenheit before adding the leaves, while others suggest heating the oil to a medium or medium-high heat level.

Additionally, the frying time can be adjusted to achieve the desired texture and taste. For a lighter, less intense flavour, the leaves should be fried for a shorter amount of time and removed before they brown. For a crispier texture, the leaves can be fried for a longer period, up to 2 minutes, until they are dark green and the oil has quieted down.

Overall, the frying time for sage leaves is relatively quick, and the process is simple, making it a great way to add flavour and texture to a variety of dishes.

Storing fried sage leaves

Yes, you can cook sage leaves in a fryer. To fry sage leaves, coat the bottom of a skillet with extra-virgin olive oil, heat until shimmering, then add sage leaves in a single layer. Watch closely as it only takes about 30 seconds for them to crisp up. Remove them with a slotted spoon and put them on a plate lined with paper towels. Sprinkle with salt to taste.

Fried sage leaves are best served within three hours if stored at room temperature. They can be stored in an uncovered container or plate at room temperature for up to three hours. If you want to store them for longer, you can keep them in the refrigerator for up to three days.

The fried sage leaves can also be cut up into 1/2-1/4 inch pieces and sprinkled on pasta or other dishes. They can be stored in the refrigerator for about three weeks if covered in olive oil. To store for even longer, you can freeze the leaves for up to a year. Wash and pat the leaves dry, remove them from the stems, and pack them loosely in freezer bags.

Serving suggestions

Fried sage leaves are a versatile treat, perfect as a garnish, snack, or ingredient in a variety of dishes. They can be made in advance and stored for up to three days in the refrigerator, or kept at room temperature for a shorter period. Here are some serving suggestions for these crispy, nutty, savoury leaves:

As a Snack or Appetizer

Fried sage leaves are delicious on their own as a snack or pre-dinner nibble. They pair well with a glass of chilled wine or cold beer. For a more sophisticated starter, serve them with cheeses, nuts, and fig jam, or sprinkle with Mexican Tajin or Thai chilli sauce.

As a Garnish

These crispy leaves are a perfect garnish for a variety of dishes, adding colour, texture, and a subtle herbal flavour. They are a great way to top off salads, pasta, risotto, meat, fish, potatoes, or vegetable dishes, especially in the fall. Try them on butternut squash pasta, pumpkin soup, or a rustic fall salad. They can also be crumbled over dishes, such as a squash galette, or sprinkled over a charcuterie board or cheese plate.

As an Ingredient

Fried sage leaves can be used as an ingredient in a range of recipes. They can be crumbled over butternut squash pasta, pumpkin cream sauce pasta, or gnocchi, or added to a ravioli dish with brown butter and Parmigiano. They are also a great complement to winter squash, potatoes, pork, white fish, chicken, and braises. For a tasty appetizer, top toasted bread, crostini, or bruschetta with fried sage leaves, along with ingredients like goat cheese, prosciutto, or roasted vegetables.

Frequently asked questions