Fried Sage Leaves


Fried Sage Leaves

Part of Ep. 803 Ep. 803 - Gourds, Ponds and Herbs

Yield: Serve warm as an appetizer or side dish.

Credit: Shelley Ryan


1/2 cup white flour
1/4 tsp. salt
1/2 cup sparkling mineral water
1 Tbsp. canola oil
1 egg white, whipped to stiff peaks
20 to 30 fresh large sage leaves, washed and dried
Vegetable oil for frying


Using a whisk combine flour, salt, mineral water and 1 Tbsp. canola oil. Add the whipped egg white and fold gently. Heat oil in heavy frying pan over medium-high heat. Dip the leaves one at a time into the batter and fry. Watch carefully, these brown very quickly. Remove when golden brown and place on paper towel. Keep warm.


Funding for The Wisconsin Gardener is provided, in part, by The Wisconsin Master Gardener Association.


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