Crisp-fried herbs are an unexpected (and delicious!) garnish for the likes of pastas, salads, soups and more.
Fresh herbs of your choice, such as basil, mint and sage leaves, plus parsley, thyme and rosemary sprigs
Neutral frying oil, such as canola or vegetable
1. Wash and dry all herbs thoroughly. The herbs need to be very dry to prevent splattering when fried.
2. Pour oil about ¼ -inch deep in a small pot and bring to 325°. (To test the heat, drop a small piece of bread into the oil and it should turn golden brown in about 30 seconds).
3. Working in batches, drop a few herbs at a time into the hot oil. Cook for 30 seconds. Flip over using tongs and continue cooking for 30 seconds to 1 min, or until the herb appears slightly darkened in colour and evenly fried. Gently remove from oil with tongs and place on a paper towel-lined plate. Allow to cool before serving.