Tuscan-Style Fried Sage Leaves

By on May 2, 2019

We get raves every time we serve these crunchy, lightly-battered leaves.

Fried Sage Leaves

Fried Sage Leaves

They’re incomparable!

Tuscan-Style Fried Sage Leaves
Recipe Type: Appetizer
Cuisine: Italian
Author: Adapted from More Than Gourmet
Prep time:
Cook time:
Total time:
Serves: 4-6
We get raves every time we serve these crunchy, lightly-battered leaves. They’re incomparable!
  • 1 cup cold sater
  • 2 tbs dry white wine
  • 1 cup all-purpose flour
  • Fleur de Sel (white sea salt)
  • 1/2 to 1 cup Graisse de Canard Gold®, (More Than Gourmet Duck fat) for frying***
  • 1 Large bunch fresh sage leaves, separated
  • fresh lemon juice
  1. Put the water and wine in a medium bowl.
  2. Using a strainer, sift flour in small amounts into the water, whisking to incorporate it into a smooth batter until it reaches the consistency of light cream and stir in a pinch of salt..
  3. Turn oven to 275°F and line a cookie sheet with paper towels.
  4. Slowly heat 1/2 cup Graisse de Canard Gold® in a skillet over medium-high heat until hot but not smoking.
  5. Meanwhile, dip leaves into batter, holding them by the stem, allowing excess batter to run back into bowl.
  6. Slide leaves into hot fat and cook until golden on 1 side. Turn and cook until second side is browned. 7.Remove with a slotted spoon to oven. Add extra fat as needed. When all leaves are fried, sprinkle with Fleur de sel, and drizzle on fresh lemon juice before serving.


***These items are all available through the Club Sauce Website Store if they cannot be found at your local gourmet shop.

About The Saucemaster

I've followed the food show circuit for years, charted the winners, and personally tested the cooking sauces. Though there are literally thousands of items represented at the food shows, I've only selected the top gourmet sauces in their category for your cooking and dining pleasure.

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