Fried Herbs

Leafy herbs such as basil, parsley, and sage are delicious fried crisply. Add about an inch (2.5 cm) of oil to a small, deep saucepan and heat to 350°F (175°C) on a deep-frying thermometer. Add the herbs in small batches, leaving them in the oil for 10 to 20 seconds or so or until they are crisp and crystalline looking. Remove from the oil with a spider or slotted spoon and drain on paper towels. Set aside. Save the oil for another use, such as frying eggs or drizzling on soup. The oil will now have a distinctive herb flavor.