Fried Sage Leaves

Ingredients

• 50 fresh sage leaves (large leaves work best)
• 2 cups all-purpose flour (for flour dredge)
• 2 cups parmesan cheese, grated (for flour dredge)
• salt and pepper (for flour dredge)
• 4 eggs, beaten (For egg dredge)
• 1 cup additional grated parmesan cheese (for egg dredge)
• salt and pepper (for egg dredge)
• light vegetable oil (for frying, approx. 1 1/2 inch in bottom of pan)

Directions

1. 1

   Clean and separate all sage leaves - make sure they are dry. Set aside.

2. 2

   Mix ingredients for egg dredge in on dish.

3. 3

   Mix ingredients for flour dredge in a separate dish.

4. 4

   Pass each individual sage leaf through the egg mixture (coat well), then through the flour mixture until well coated. (Try to use only one hand and keep a paper towel handy as this can get a little messy!).

5. 5

   Have a separate platter standing by to put the leaves on after they are dredged.

6. 6

   After all leaves are coated, heat the oil and fry the leaves until a light golden brown.

7. 7

   Drain on paper towels, lightly salt while warm. Best served at room temperature, but can certainly be served warm.

8. 8

   Can also serve on a bed of fresh sage for both aroma and presentation.