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Just a reminder: Fried Sage Leaves.
Joined: Dec 10, 2005
Posted to Thread #15438 at 4:34 pm on Jul 11, 2009
Someone posted this at Gail's and we loved them instantly. My sage plant is huge this year and so are the leaves. Generally, thay are 6" long and perfect to fry.
I've figured out how much batter we like on them. I just add baking powder and some seasoning, usually paprika and garlic powder to flour and add enough water to make a medium paste. After I dip the leaves, I now slide them along the edge of the bowl so only a little paste remains, rather than having a huge puffy batter, it's just a little in bits now.
The stems survive as perfect little handles while they fry in oil.
Drain on paper towels and sprinkle with sea salt.
We do one load a week, about 50 each, and just eat them as they come out of the oil.
Other messages in this thread:
- 15438. Just a reminder: Fried Sage Leaves. - Marg CDN - 4:34pm on 07/11/09 (10)
- I've never had fried sage and I'm definately going to have to try this. thanks Marg :-) [NT] - Randi - 5:02pm on 07/11/09
- We love them, too. I use a tempura batter. They come out light and crispy. [NT] - CynUpstateNY - 5:33pm on 07/11/09
- Sounds excellent! I have 3 hugely producing plants. [NT] - Luisa_Calif - 6:54pm on 07/11/09
- Was thinking about you. I'm using the last of your kaffir tonight. [LINK] - Marg CDN - 9:24pm on 07/11/09
- Great! Let me know when you need more! [NT] - Luisa_Calif - 4:29pm on 07/12/09
- Thanks Luisa. I don't have hopes for harvesting this guy for another year. They slow down amazingly - Marg CDN - 4:17pm on 07/13/09
- Sandwich an anchovy fillet in between two leaves, press the edges, then batter. Divine. [NT] - Shaun in TO - 2:48pm on 07/12/09