FRIED CHICKPEAS WITH SAGE AND PARMESAN
Provided by Valerie Bertinelli
Categories appetizer
Time 1h30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Rinse the chickpeas and drain them very well. Line a baking sheet with a couple layers of paper towels and turn the chickpeas out on top in a single layer. Let the chickpeas dry thoroughly, at least 1 hour and up to 4 hours (the drier the better).
- Fill a medium pot with vegetable oil to a depth of 2 inches. Bring the oil to 350 degrees F over medium-high heat. Add the sage leaves and fry until a shade darker and crisp, 30 seconds to 1 minute. Transfer to a paper-towel-lined baking sheet and sprinkle with a little salt.
- Add half of the chickpeas to the oil and fry, stirring often, until golden brown and crisp, 2 to 3 minutes. Transfer to a paper-towel-lined baking sheet and sprinkle with salt and pepper. Return the oil to 350 degrees F and repeat with the remaining chickpeas. Cool completely.
- Gently toss together the fried chickpeas and sage, the Parmesan, and salt and pepper to taste.
FRIED SAGE LEAVES
an unexpected treat. i first discovered these at a favorite restaurant in seattle, marco's supper club. this dish is a lot of fun and a big surprise for guests.
Provided by Malarkey Test
Categories Summer
Time 6m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- place the vegetable oil in a skillet and heat over medium heat.
- combine the mayo, olive oil, garlic and lemon juice into a dipping sauce. season with salt as necessary.
- lightly dust the sage leaves with flour, shaking off any excess. drop into the hot oil and cook until crispy and bright green, ~30 seconds. remove with a slotted spoon and drain on paper towels.
- serve with the dipping sauce. you can experiment with other savory sauces as well, though the sage leaves are rather fragile, so you will need to be careful.
Nutrition Facts : Calories 549.8, Fat 61.3, SaturatedFat 8, Sodium 1, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 0.3
FRIED SAGE GARNISH
Saw Paulette Mitchell make this on TV and decide see if it would work and not only did it work it was also quick, easy and made a very pretty garnish. We used it at Thanksgiving as a garnish on a creamy squash soup and everyone enjoyed both the light sage flavor and how pretty it looked. *The fried sage will keep for up to 2 days in a tightly closed container at room temperature. * The cook time is estimated as I was not watching the clock when I did it.
Provided by Debbwl
Categories Vegetable
Time 12m
Yield 1 batch
Number Of Ingredients 3
Steps:
- Heat the oil in a small saucepan over medium-high heat.
- When the oil is hot so that drops of water sizzle when sprinkled into the oil, add the sage leaves. Fry for about 15 seconds, turning occasionally with a slotted spoon or tongs. (Don't let the leaves brown, or they'll become bitter.).
- Transfer the leaves onto a paper towel-lined plate. The leaves will become crisp as they cool. Sprinkle lightly with fine-textured salt.
- *The fried sage will keep for up to 2 days in a tightly closed container at room temperature. *.
FRIED SAGE LEAVES
A quick and easy way to use sage. Great as an appetizer or as a garnish to your favorite pasta or meat dish. This is the basic, no coating recipe and see my Fried Sage Leaves II for leaves with a light coating. You can use any kind of sage, but some people prefer the smaller varieties. Berggarten sage, which produces large leaves with a felty texture, can feel a bit fuzzy on the tongue. I listed the amount of sage leaves as one cup, but use 1 leaf or 40, whatever you need! Enjoy!
Provided by Mrs Goodall
Categories Vegetable
Time 15m
Yield 1 cup, 10 serving(s)
Number Of Ingredients 3
Steps:
- Heat the oil in a small saucepan or skillet over medium-high heat.
- When the oil is hot so that drops of water sizzle when sprinkled into the oil, add the sage leaves. Fry for about 15 seconds, turning occasionally with a slotted spoon or tongs. (Don't let the leaves brown, or they'll become bitter.).
- Transfer the leaves onto a paper towel-lined plate. The leaves will become crisp as they cool. Sprinkle lightly with fine-textured salt.
- **The fried sage will keep for up to 2 days in a tightly closed container at room temperature.
Nutrition Facts : Calories 95.5, Fat 10.8, SaturatedFat 1.5, Sodium 15.7
PROSCIUTTO SKEWERED CHICKEN WITH FRIED SAGE LEAVES
This succulent chicken dish makes a great Saturday night treat for two
Provided by Good Food team
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Put the chicken breasts between two sheets of greaseproof paper and beat with a rolling pin until roughly twice their original size. Lay two rippled slices of prosciutto on top of each breast and secure with cocktail sticks. Dust each breast lightly with flour, then season with salt and pepper. (Can be made several hours ahead up to this point, and chilled.)
- Heat the oil in a frying pan, drop in the sage leaves (they should sizzle) and fry for 30 seconds until just crisp. They can burn quickly so watch them. Lift out the leaves with a slotted spoon and drain on kitchen paper. Add the butter to the pan, let it melt, then fry the chicken for 3-4 minutes on each side until cooked and well browned. Remove from the pan and set aside.
- Pour in the wine, stirring well to scrape all the lovely sticky bits from the bottom of the pan. Let the mixture bubble until the wine is reduced by about half. Stir in the cream or crème fraîche, put the chicken back in the pan and heat through. Scatter the fried sage leaves on top and serve with pasta tossed with a little olive oil and some freshly chopped sage leaves.
Nutrition Facts : Calories 667 calories, Fat 48 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 14 grams carbohydrates, Protein 34 grams protein, Sodium 1.96 milligram of sodium
FRIED SAGE LEAVES
Steps:
- Wash well the sage leaves and then let them dry completely on a towel or kitchen paper.
- In a bowl, mix the flour with a couple of pinches of salt and black pepper.
- Add the cold sparkling water or beer and keep mixing with a whisk or a fork. You may not need to add it all, stop when the consistency seems right, see notes.
- In a medium pan, bring 1 inch (2.5 cm) of sunflower oil to temperature. The temperature is right when it reaches between 350°F and 365°F (175°C - 185°C). To test it, carefully add a drop of batter in the oil, if many small bubbles immediately start to appear, the temperature is right.
- Dip each sage leave in the batter to coat completely, then gently lay them in the oil. Fry only a few at a time and do not crowd the pan, otherwise they'll stick together.
- Fry a couple of minutes on each side, until they're golden brown. Then remove them with a skimmer and transfer to a plate lined with kitchen paper to absorb the excess oil.
- Sprinkle with more salt if needed and serve immediately while they're still warm.
Nutrition Facts : Calories 70 kcal, Carbohydrate 13 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Sugar -14 g, ServingSize 1 serving
FRIED FRUIT WITH BAY LEAF SAUCE
This is a wonderful dessert. A combination of fried summer berries (red currants, purple grapes) and sage leaves dipped into a tasty bay leaf sauce. The bay leaf sauce has a wonderful taste of vanilla and herbal flavors. Together with the fruity flavors of the still warm berries and the wonderful taste of fried sage this makes a summerly dessert.
Provided by Thorsten
Categories Dessert
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Sauce (can be prepared in advance): mix all ingredients in a small pot. Heat on medium high heat and stir all the time. The mixture will thicken during heating to a temperature of about 175 F (80 C). It is important that during heating the mixture will constantly be stirred. Do not let the sauce boil. The sauce has the right conistency, if it builds a thick film on the backside of a tablespoon.
- Remove sauce from heat and stir for 2 minutes. Set aside and let cool down completely.
- Prepare berries: Wash small panicles of red currant and pat dry with paper towels. Wash grapes and cut into clusters of 3-5 berries.
- In a suited pot or deep fryer heat about 2 inches high oil for frying.
- Combine flour, sugar, ground nutmeg and ground cinnamon.
- Mix egg, milk and 1 tablespoon oil. Add to flour mixture and beat until smooth.
- Dip berries and sage leaves into batter.
- Fry berries in hot oil for about 1 minute or until batter is light golden brown. Fry sage leaves until batter is light golden brown and puffed up.
- Remove with slotted spoon; drain on paper towels.
- While still warm sprinkle the fired red currant berries and the sage leaves slightly with some sugar.
- Serve berries and sage leaves still warm with the cold bay leaf sauce.
- NOTE: You can replace the berries in this recipe against others of your choice, but use fresh ones. They should not be to sweet. Or choose a sweet and a more tart one.
- NOTE: I used fresh bay leaves. If you have no fresh leaves, you can use dried ones, but you may have to use more leaves. Try the sauce during heating and add more leaves to your taste. The sauce should have a delicate vanilla taste and additional notes.
Nutrition Facts : Calories 621, Fat 29, SaturatedFat 11.6, Cholesterol 464.9, Sodium 151.9, Carbohydrate 75.1, Fiber 4.1, Sugar 37.5, Protein 17.5
FRIED SAGE AND ANCHOVIES
Crispy Fried Sage with Anchovies, this is a super delicious appetizer or snack that goes perfectly with a cocktail or glass of bubbly.
Provided by Emily Kemp
Categories Appetizer
Time 18m
Number Of Ingredients 6
Steps:
- Rinse the anchovies under cold water and pat dry with a paper towel. Cut the anchovies to the sizes of the sage leaves (you might not need them all depending on the size of the sage leaves). Sandwich one anchovy between two sage leaves.
- Put 1.5 inches of oil in a pan and turn on to a medium heat. Mix the flour and water in a mixing bowl and whisk until combined.
- One at a time dip the sage leave sandwiches into the batter so it is completely coated then place carefully in the hot oil. Fry until slightly golden on each side.
- Serve immediately with wedges of lemon and a sprinkling of salt.
Nutrition Facts : Calories 40 kcal, Carbohydrate 5 g, Protein 2 g, Cholesterol 6 mg, Sodium 15 mg, ServingSize 1 serving
FRIED SAGE WITH ANCHOVIES
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the olive oil in a deep, heavy-bottomed frying pan.
- Place an anchovy between 2 sage leaves, like a sandwich. Repeat until all the anchovies and sage leaves are used up. Then dip the sage sandwiches into egg and then dredge in flour. Shake off any excess flour. Gently place the sage leaves into the hot oil and let fry until golden and crispy. Transfer to a plate with an absorbent paper towel. Sprinkle with salt to taste while the sage leaves are hot. Serve immediately.
FRIED SAGE LEAVES
Categories Fry Quick & Easy Condiment Sage Gourmet
Yield Makes 32 leaves (garnish)
Number Of Ingredients 3
Steps:
- 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.
FRIED SAGE LEAVES
Steps:
- In a heavy saucepan heat 1 inch oil to 365°F. on a deep-fat thermometer. Working quickly, fry sage leaves, 5 at a time, 2 seconds, transferring with a slotted spoon to paper towels to drain. Immediately sprinkle sage leaves with coarse salt.
FRIED SAGE LEAVES
The perfect snack to eat with a glass of prosecco in hand. An anchovy fillet can also be pressed into each sage leaf before being battered and fried.
Provided by Julia Busuttil Nishimura
Categories Finger-food
Time 30m
Yield MAKES 20
Number Of Ingredients 6
Steps:
- 1. Wash and pat dry the sage leaves. 2. Pour enough vegetable oil into a pot or wok so it comes 3-4cm up the sides. Heat to 175C. 3. Make the batter by placing the flour in a medium bowl. Add enough iced water to make a thin batter, the consistency of pouring cream. Don't over-whisk it. In fact, if you can, use chopsticks to mix in the water. Some lumps are totally fine. 4. Dip the sage leaves into the batter to coat, allowing excess to drip off, then fry in batches until puffy and barely coloured. Remove with a slotted or mesh spoon and drain on a wire rack. Season with salt and serve immediately. More Roman recipes from Julia Busuttil Nishimura
FRIED SAGE LEAVES
Steps:
- Heat 1 inch of oil in a 4-quart heavy saucepan until it registers 365°F on a deep-fat thermometer. Fry sage in batches, stirring, 3 to 5 seconds. Transfer with a slotted spoon to paper towels to drain, then season with salt.
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PERFECT FRIED SAGE LEAVES {A CRISPY GARNISH OR SNACK!}
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Cuisine AmericanTotal Time 10 minsCategory Appetizer, Garnish, SnackCalories 60 per serving
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From leitesculinaria.com
Cuisine ItalianTotal Time 15 minsCategory Hors D'oeuvreCalories 45 per serving
- Pinch the sage leaves off their stems and toss the stems in the compost. Wash and pat the leaves thoroughly dry with paper towels.
- To make the batter, add the water and a pinch of salt to a small bowl and use a fork to gradually stir the flour into the water until combined. The batter should have the consistency of heavy cream or a thin crêpe batter. You can add a little more flour or water if a different consistency is desired.
- Attach a deep-fry thermometer to the side of a shallow heavy-bottomed pan and add enough oil to reach a depth of at least 1/2 inch (1 cm). Heat the oil on medium-high until it reaches 350°F (177°C). Working 1 at a time, dunk a few leaves in the batter, turning to coat, and then use a fork to remove the leaf and allow any excess batter to drip off. Then slide the leaves into the hot oil.
- Fry the leaves in small batches until golden, about 1 minute per side. Use a slotted spoon or tongs to transfer them to a plate lined with paper towels. Be certain to let the oil to return to the frying temperature between batches. Sprinkle with salt and serve immediately.
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5/5 (10)Total Time 25 minsCategory Appetizer, CondimentCalories 98 per serving
- Pinch off leaves from the bunch and add to the hot oil, about 5 at a time for small skillets. (Lower heat slightly as needed [do not allow to smoke]. Some sizzling or brief popping will occur when the leaves first touch the oil, so fry with care and use a screen if needed. If using a thermometer, 165 degrees Fahrenheit is the ideal frying temperature for the oil.)
FRIED SAGE LEAVES (SALVIA FRITTA) - OUR EDIBLE ITALY
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Servings 4Estimated Reading Time 2 minsCategory Appetizers & Small Tasty Dishes
- In a medium size bowl, combine the flour and salt. Pour in the water, a little at a time, and whisk (or stir with a fork) until a smooth batter is formed. Let chill in the refrigerator for 30 minutes.
- In a medium size skillet, heat about 2-inches of oil until hot, but not smoking, or when you drop a leaf into the pan it sizzles immediately.
- Work in small batches, about 3 or 4 at a time to prevent sticking. Dip the sage leaves into the batter to coat completely, including the stem. Wipe the excess batter off on the sides of the bowl and drop into the hot oil. Fry until lightly golden brown and crispy on both sides, turning once.
- Transfer to a large platter lined with paper towels to drain away any excess oil. Sprinkle with salt and serve hot.
VEAL MEATBALLS WITH FRIED SAGE LEAVES RECIPE - FOOD AND WINE
From foodandwine.com
Servings 4Total Time 35 mins
- In a large bowl, combine the veal with the scallions, garlic, salt and pepper. Squeeze the bread dry and add it to the veal. Using your hands, mix the ingredients thoroughly and shape into 30 meatballs. Transfer to a baking sheet.
- In a large skillet, melt the butter. Add the sage leaves, laying them flat, and cook over moderately high heat until crisp, about 2 minutes; transfer to a plate.
- Dust the meatballs lightly with flour and shake off the excess. Add the meatballs to the skillet and cook them over moderate heat until browned all over and cooked through, about 12 minutes. Transfer to a platter and keep warm.
SAGE: FRIED SAGE LEAVES - WASTE-FREE COOKING
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5/5 (1)Servings 4Cuisine AmericanCategory Appetizer, Main Course
- Melt butter with oil in small saucepan over medium-high heat about 1 1/2 minute— watch it carefully and do not let it brown!
- After cooling, the leaves should be crispy. Crumble them with your fingers and store in an air-tight container.
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4.5/5 (70)Estimated Reading Time 3 mins
- Coat the bottom of a skillet with extra-virgin olive oil, heat until shimmering then add sage leaves in a single layer. Watch them closely as it only takes about 30 seconds or so for them to crisp up, then remove them with a slotted spoon. Put them on a plate lined with paper towels then transfer them to a serving plate. Sprinkle immediately with salt to taste.
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- Make the batter. Mix in a bowl flour, salt and pepper, then add slowly water and beer. Add the liquid little by little in order to avoid lumps. Let the batter rest in the fridge for half an hour until chilled.
- Heat two inches of olive oil in a large skillet, dip the leaves into the batter and remove the excess. When the olive oil is hot, lay the leaves well spaced into the skillet and fry for a few minutes per side, until crisp, puffed and golden. Fry the leaves in batches, so they won't stick together.
- Remove the sage leaves from the olive oil, lay them in a plate with a few sheets of paper towel to absorb the excess olive oil and sprinkle with sea salt. Enjoy!
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4.7/5 (3)Category Main, SoupCuisine AmericanCalories 229 per serving
- Place cut squash on the parchment-lined baking sheet and lightly coat the flesh-side of the squash with cooking fat (I used avocado oil) and rub over the surface, including the cavity.
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Category Main Course
- For the filling, place the butternut squash pieces into a large bowl, drizzle over two teaspoons of olive oil and stir to coat. Season, to taste, with a couple of pinches of salt and lots of freshly ground black pepper; stir again.
- Meanwhile, add the onion slices to the bowl used to season the butternut squash. Drizzle over the remaining teaspoon of olive oil and stir to coat. Season, to taste, with salt and freshly ground black pepper.
- Once the butternut squash has roasted for 20 minutes, sprinkle over the onion slices and continue to roast for a further 10 minutes. Remove from the oven and set aside for five minutes, to cool.
- In a high-sided bowl, blend the warm vegetables to a thick, smooth purée using a hand-held blender. Set aside to cool for one hour. Once cooled, stir in the grated cheese and a little grated nutmeg.
- Meanwhile, for the pasta, blend the flour and eggs in a food processor until the ingredients come together to form a dough. Continue to pulse for a further minute, removing the lid and turning the dough over every 15-20 seconds (CAUTION: keep hands well away from the sharp blade of the food processor).
- Turn the dough out onto a lightly floured surface and knead well for 10 minutes, pummelling and stretching the dough until it is smooth, stretchy and has a slight sheen.
- Divide the dough into four portions and wrap each in cling film. Chill in the fridge for 30 minutes.
- When the pasta dough has chilled, take the first portion and roll it out onto a lightly floured work surface to a 1mm thickness (about the thickness of a penny), dusting the dough with a light coating of flour if it starts to stick.
- Using an 8.5cm/3½in cookie cutter, mark 12 circles in the sheet of pasta dough without cutting through the dough.
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