Mother Earth Living

Savor the Flavors of Fall: Crispy Sage Leaves with Aioli

By Vicki Mattern
October/November 2007
Add to My MSN


Content Tools

Related Content

Homemade Beef, Veal or Lamb Stock Recipe

Learn how to make meat stock from beef, lamb or veal with this recipe excerpted from Marilou K. Susz...

Maple Walnut Muffins

Impart the delicious taste of maple syrup with this recipe for Maple Walnut Muffins.

Sage Throughout the Ages: Hearty White Bean and Fall Greens Soup

We find that old beans just won’t become tender, no matter how you cook them, so use fresh dried bea...

Herb Contributor Featured on Martha Stewart Show

Herb Companion contributor, Leda Meredith, an ethnobotanist from New York and author of Botany Balle...

Makes 6 to 8 servings

This delightfully light appetizer is surprisingly easy to make. The subtle flavor and crispy texture of the cooked sage are perfectly complemented by the aioli. You can make the sage leaves several hours before serving, but not the day before—the leaves could lose their crispness if held overnight.

• 40 large, whole sage leaves
• 1½ cups dry white wine
• 2 teaspoons rice vinegar
• ¼ cup cornstarch
• ½ cup all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground cumin
• Vegetable oil for frying

Place sage leaves in a mixing bowl, then add wine and vinegar. Soak sage for 30 minutes, or up to 1 hour. Meanwhile, in a shallow bowl, mix together cornstarch, flour, salt, pepper and cumin. After sage has soaked, dredge wet leaves individually in cornstarch-flour mix. Gently shake off excess coating, then place leaves flat on a plate as you finish coating the remaining leaves.

Add vegetable oil to a heavy saucepan to a depth of 1 inch; heat over medium-high until oil reaches 325 to 340 degrees on a deep-fat or candy thermometer. (If you don’t have a thermometer, drop a bit of water onto the oil; if oil spatters, it is hot enough.) Carefully add small batches of five to six sage leaves to hot oil. Cook leaves very briefly, no more than 5 to 10 seconds, or until crisp. Use a slotted spoon to remove leaves and drain on paper towels. Leaves will become crisper as they dry. Serve with Aioli.








Post a comment below.

 


MY COMMUNITY
no image
valerykenery
8/29/2014 12:04:10 AM
no image
HarvestRight
8/21/2014 5:22:39 PM
no image
NatureHillsNursery
8/20/2014 10:03:07 AM
no image
NatureHillsNursery
8/20/2014 9:59:22 AM
no image
NatureHillsNursery
8/20/2014 9:30:07 AM
no image
melisastarr
8/19/2014 12:57:22 PM






Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.