Fried Sage Leaves with Lemon is a classic Italian appetizer recipe, fried sage leaves are delightful for weekend parties and gatherings. These simple sages leaves are transformed into light and crispy “wafers” that make the perfect delicate appetizer.
When frying, make sure the oil is hot enough so the leaves cook quickly and absorb less oil. Yet, don’t let the oil get too hot or the leaves will burn instantly. When cooking at high temperatures, use oils that maintain their nutritive properties at high heat such as coconut or grapeseed.
Serving size: about 8 leaves
Saturated fat: 8.6g
Sodium: 2mg (without the added salt)
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Fried Sage Leaves
Fresh sage leaves are dredged in coconut flour, flash fried in coconut oil and drizzled with lemon.
- 2 bunches fresh sage leaves, preferably large leaves
- 1/2 to 3/4 cup coconut flour
- 1/4 cup cold water
- 2 ice cubes
- 2 lemons, quartered
- Sea salt to taste
- Coconut or grapeseed oil for frying, about 2 cups
- Prepare paper towels by stacking 3 to 4 paper towels on top of a brown paper bag and set aside for draining cooked sage leaves.
- Fill a medium saucepan half-way with coconut oil, about 2 to 3 cups.
- Pinch sage leaves from stems.
- In mixing bowl, add coconut flour and add water to form a thick paste.
- Place in ice cubes and mix well.
- Heat oil to frying temperature over medium-high to high heat.
- To test temperature of oil, dip a wooden spoon into the hot oil.
- If bubbles appear, oil is hot enough for frying.
- Dredge sage leaves in flour paste to coat.
- Place directly into the hot oil.
- Fry until leaves become golden.
- Remove from oil using slotted spoon or "spider".
- Drain on paper towels.
- Sprinkle with sea salt and squirt with lemon juice.
- Serve immediately.