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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Great appetizer! 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. Clean and separate all sage leaves - make sure they are dry. Set aside.
2. Mix ingredients for egg dredge in on dish.
3. Mix ingredients for flour dredge in a separate dish.
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. Have a separate platter standing by to put the leaves on after they are dredged.
6. After all leaves are coated, heat the oil and fry the leaves until a light golden brown.
7. Drain on paper towels, lightly salt while warm. Best served at room temperature, but can certainly be served warm.
8. Can also serve on a bed of fresh sage for both aroma and presentation.
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