Fried Sage Leaves (Salvia Fritta)
Fried Sage Leaves (Salvia Fritta) are my son’s favorite new snack. Who knew that lockdown was capable of providing such a pleasant surprise? One late-evening about a month ago he was a bit cranky because we were running low on food and he wanted a snack, and what we had he didn’t want. Thought about making french fries, but not a single potato in the house. Then I thought about the gorgeous, big sage leaves we have in the garden—as they are exquisitely delicious fried.
Normally I prepare fried sage leaves for casual meals with friends as a great addition to an antipasto platter or an assortment of fried treats, or as an accompaniment to grilled meats of all sorts. I also like to use them for garnish as they are not only great-tasting but pretty to look at as well.🌿
Never made them for my son though, but thought I’d give it a try that evening. Long story short, he gobbled them up in an instant and keeps coming back for more. He loves them!
Decided to share the story and quick and easy recipe because who know what the future will bring, and if you or yours are anything like my son, having an aromatic sage plant growing in the garden could come in handy during a time of delicious need, with the cupboards full or not. Try them. You’ll be surprised by how delicious they taste!
For best results, select the largest leaves in your garden for this preparation, the chubbier the better. 🌿 Buon Appetito Friends!
Ingredients
- 20 fresh sage leaves large size, or more depending on the size
- 1 cup all-purpose flour
- fine salt a pinch
- 3/4 to 1 cup cold sparkling water or beer
- peanut or canola oil for frying
Instructions
- In a medium size bowl, combine the flour and salt. Pour in the water, a little at a time, and whisk (or stir with a fork) until a smooth batter is formed. Let chill in the refrigerator for 30 minutes.
- In a medium size skillet, heat about 2-inches of oil until hot, but not smoking, or when you drop a leaf into the pan it sizzles immediately.
- Work in small batches, about 3 or 4 at a time to prevent sticking. Dip the sage leaves into the batter to coat completely, including the stem. Wipe the excess batter off on the sides of the bowl and drop into the hot oil. Fry until lightly golden brown and crispy on both sides, turning once.
- Transfer to a large platter lined with paper towels to drain away any excess oil. Sprinkle with salt and serve hot.