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Fried Sage Leaves


Makes 25 to 30 leaves as a garnish


Several sprigs of fresh sage, approximately 25 to 30 small leaves

1 1/2 cups of extra-virgin olive oil, or other vegetable oil

sea salt


Remove the sage leaves from the stems, clean and dry.  Heat the oil in a sauté or fry pan over medium-high heat.  (If you have a thermometer, the temperature should be around 365º F.) Fry the sage leaves in batches, 6 to 8 at a time, until they start to become crisp, about 3 to 5 seconds.  (The leaves will crisp up more as they cool.)  Remove the leaves with a slotted spoon or a fork and drain on paper towels.  Season with salt, to taste.  Repeat the process for the remaining leaves.  

Sage leaves can be fried 2 days ahead, cooked completely and kept in an airtight container at room temperature.