Active time: 5 min Start to finish: 15 min
Cooks' note:
Sage leaves can be fried 2 days ahead and cooled completely, then kept in an airtight container at room temperature.
Recipe information
Yield
Makes 32 leaves (garnish)
Ingredients
1 1/2 cups vegetable oil
32 small fresh sage leaves
Special equipment: a deep-fat thermometer
Preparation
Heat oil in a 1- to 1 1/2-quart heavy saucepan until it registers 365°F on thermometer. Fry sage in 5 or 6 batches, stirring, 5 seconds (leaves will crisp as they cool). Transfer with a slotted spoon to paper towels to drain and season with salt.
