Friday, May 28, 2010
Sage is blooming like mad. Time to make Fried Sage Blossoms!
Sage leaves and flowers have a very intense flavor; normally, you would use them sparingly in a dish or recipe. But frying sage truly transforms this herb; the flavor is lighter, quite different, and most delicious!
½ cup butter or olive oil
30 sage leaves OR sage blossoms (on the stem)
Freshly cracked black pepper (optional)
Heat butter or oil in a thick skillet, over medium heat.
Lightly dust sage leaves or blossoms with flour.
Place sage in hot butter or oil, and cook until they are lightly crispy. This should take only a minute or two.
Remove fried sage leaves, and let cool on a paper towel. Repeat until all sage leaves are cooked.
Lightly sprinkle the sage leaves with sea salt; you may season with black pepper if you like.
Serve as-is for a delicious, unusual appetizer. You can also crumble the dried sage leaves over main dishes, such as pork, pasta, bean soups, or hearty casseroles.