Fried Sage Leaves

• 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)

1. Clean and separate all sage leaves - make sure they are dry.
2. Set aside.
3. Mix ingredients for egg dredge in on dish.
4. Mix ingredients for flour dredge in a separate dish.
5. Pass each individual sage leaf through the egg mixture (coat well), then through the flour mixture until well coated.
6. (Try to use only one hand and keep a paper towel handy as this can get a little messy!
7. ).
8. Have a separate platter standing by to put the leaves on after they are dredged.
9. After all leaves are coated, heat the oil and fry the leaves until a light golden brown.
10. Drain on paper towels, lightly salt while warm.
11. Best served at room temperature, but can certainly be served warm.
12. Can also serve on a bed of fresh sage for both aroma and presentation.

sage, flour, parmesan cheese, salt, eggs, parmesan cheese, salt, light vegetable oil

Taken from www.food.com/recipe/fried-sage-leaves-312505 (may not work)