Crispy sage leaves
Makes about 30
Fill a saucepan with vegetable oil and heat to 325°F (163°C). In three batches, submerge the sage leaves and fry until bubbles subside but not browned (about 5 seconds). Strain onto a paper towel—lined plate and sprinkle with salt.
Cool and store in an airtight container up to 1 week.
This recipe was originally published in "My Best Daniel Boulud" (Éditions Alain Ducasse). See all credits
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