Fried Sage Leaves

Salvia Fritta ~ Choose large, very fresh leaves for this recipe. Either offer them along with a nice glass of red wine, or use as a garnish for grilled meats or seafood.

Buon Appetito!
Deborah Mele 2011

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Fried Sage Leaves

Yield: Serves 6

Prep Time: 10 mins

Cook Time: 15 mins

Great as an appetizer along with a glass of red wine, or served alongside grilled meat.


24 Large Sage Leaves
1 Egg
2 Tablespoons Water
1 Cup All-Purpose Flour
Dash Of Salt And Pepper
Canola For Deep Frying


Rinse sage leaves and pat dry with paper towels.
In a bowl, beat the egg until well mixed, then add in the water and mix.
Sift the flour onto a large plate with the salt and pepper.
Pour the oil in a pot to a depth of about 1 inch, and heat until it reaches 375 degrees F.
Once the oil is hot, dip the leaves into the egg mixture individually, and allow the excess to drain off.
Coat with the flour mixture, carefully drop into the hot oil and fry until golden brown, about 3 minutes. (Be careful not to let them brown too much.)
Remove from the oil, and let dry on paper towels.
Continue with the remaining leaves until they have all been fried.
Once they are finished, sprinkle lightly with salt, and serve immediately while still warm.


One Response to “Fried Sage Leaves”

  1. 1
    Inez , great than the sum of its part. — November 30, 2011 @ 9:36 am

    This the first thing that was served to us in our Italian cooking class in sienna. As I devoured these, I thought, How can it get better than this? These are amazing, in their simplicity, they are greater than the sum of their parts.


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