Fragrant Fried Herbs

Crisp-fried herbs are an unexpected (and delicious!) garnish for the likes of pastas, salads, soups and more.

Ingredients:
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

Method:
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.

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