Fried Sage Leaves (Salvia Fritta)
Recipe Source: Cara Haskey

I was a frequent diner at Marco's Supper Club while living in Seattle. The softly lit, charming atmosphere of this neighborhood bistro provided a much needed respite from my computer screen on nights when I was working late in the office building next door. This is where I first experienced the crispy delight known as salvia fritta. Fried sage leaves are light, bite-sized morsels that make an impressive, flavor-packed amuse-bouche. Serve lightly salted or with homemade aioli.

Ingredients:
5-10 TBSP Olive oil (enough to thoroughly cover the bottom of your skillet)
20-30 fresh sage leaves, washed and patted dry
1/4 - 1/2 cup sparkling water
Finishing salts

Directions:  

  • Mix the flour with enough water to make a batter the consistency of thin cream.
  • Pour enough oil into a heavy-duty skillet to thoroughly cover the bottom.
  • Heat oil just to the smoking point.
  • One at a time, dip the sage leaves into the batter and coat them well before dropping them into the heated oil in the skillet.
  • Fry the leaves, turning as needed, until both sides are golden brown; 20-30 seconds.
  • Remove the leaves with a slotted spoon and drain on a paper towel.
  • Repeat with the remaining leaves.
  • Sprinkle with your favorite finishing salt and serve warm.