FRIED SAGE GARNISH
Saw Paulette Mitchell make this on TV and decide see if it would work and not only did it work it was also quick, easy and made a very pretty garnish. We used it at Thanksgiving as a garnish on a creamy squash soup and everyone enjoyed both the light sage flavor and how pretty it looked. *The fried sage will keep for up to 2 days in a tightly closed container at room temperature. * The cook time is estimated as I was not watching the clock when I did it.
Provided by Debbwl
Categories Vegetable
Time 12m
Yield 1 batch
Number Of Ingredients 3
Steps:
- Heat the oil in a small saucepan over medium-high heat.
- When the oil is hot so that drops of water sizzle when sprinkled into the oil, add the sage leaves. Fry for about 15 seconds, turning occasionally with a slotted spoon or tongs. (Don't let the leaves brown, or they'll become bitter.).
- Transfer the leaves onto a paper towel-lined plate. The leaves will become crisp as they cool. Sprinkle lightly with fine-textured salt.
- *The fried sage will keep for up to 2 days in a tightly closed container at room temperature. *.
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Zainullah Shahab
[email protected]Amazing! The fried sage leaves added a crispy, flavorful touch to my pasta dish. Highly recommend!
Kensie Forrest
[email protected]These fried sage leaves were a bit too oily for my taste. I think I'll try baking them next time.
rafi amin
[email protected]Not bad, but not great either. I think I'll stick to my regular garnish.
Raja Attique
[email protected]I was pleasantly surprised by how easy it was to make fried sage leaves. They turned out perfectly crispy and flavorful. I'll definitely be making these again!
Sanisha
[email protected]Meh.
Anaid Ontiveros
[email protected]These fried sage leaves were a game-changer for my roasted chicken. They added a crispy, flavorful crust that took the dish to the next level.
md fayed
[email protected]The fried sage leaves were a nice touch, but I think I would have preferred them to be a bit more crispy.
Tina Carmel
[email protected]Love, love, love fried sage leaves! They're so easy to make and they add a pop of flavor to any dish.
Syed Huzam Kazmi
[email protected]I'm not sure what I did wrong, but my fried sage leaves turned out soggy instead of crispy. Maybe I didn't fry them long enough?
Nash henry
[email protected]These fried sage leaves were amazing! They were crispy and flavorful, and they added a great touch to my pasta dish.
Md Tanvir Ahmed
[email protected]The fried sage leaves were a bit bland. I think I'll try adding some spices or herbs next time.
Andy Coon
[email protected]Not a huge fan of fried sage leaves. They were a bit too oily for my taste.
Himal Gautam
[email protected]Easy to make and adds a nice touch to any dish. I especially enjoyed it on top of roasted vegetables.
RANa Hissn
[email protected]The fried sage leaves were a great way to elevate my simple chicken dish. They added a crispy texture and a nutty flavor that complemented the chicken perfectly. Will definitely make this again!
EFO EFO
[email protected]Tried this recipe for a dinner party and it was a hit! The fried sage leaves were a unique and flavorful addition to the main course. Everyone loved it!
yousef saleem
[email protected]Absolutely delicious! The fried sage leaves were a perfect addition to my pasta dish, adding a crispy, flavorful touch. The recipe was easy to follow and the results were impressive. Highly recommend trying this garnish!