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A period dish

Fried Sage Leaves

Sage leaves dipped in a light batter and fried until crisp, a savory nibble for the start of a meal.

Serves 4

Fried herbs were a common antipasto, and sage was the favorite. The leaves were dipped in a thin batter and fried in hot oil, then salted and eaten while they were still crackling.

Ingredients

Produce

  • 24 sage

Oils & Vinegars

  • 2 cup olive oil

Pantry / Durable

  • 1 cup flour

Spices & Seasoning

  • salt

Method

  1. Make a thin batter with flour, water, and a pinch of salt.

  2. Wash and dry large sage leaves.

  3. Heat oil for frying until a drop of batter sizzles at once.

  4. Dip each leaf in the batter and fry until pale gold.

  5. Drain on a cloth, sprinkle with salt, and serve hot.

View a published recipe at Epicurious (opens in a new tab)

Served at

The printer's house · Basel, Switzerland