Fried Sage Leaves (Salvia Frita)

Origin:

Taste the Place June 28, 2008

Recipe by Cara Haskey, PFM volunteer

Notes:

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

Method:

1. Mix the flour with enough water to make a batter the consistency of thin cream.
2. Pour enough oil into a heavy-duty skillet to thoroughly cover the bottom.
3. Heat oil just to the smoking point.
4. 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.
5. Fry the leaves, turning as needed, until both sides are golden brown; 20-30 seconds.
6. Remove the leaves with a slotted spoon and drain on a paper towel.
7. Repeat with the remaining leaves.
8. Sprinkle with your favorite finishing salt and serve warm.