IE 11 is not supported. For an optimal experience visit our site on another browser.

Fried Herbs


Chef notes

I love frying herbs. I opt for heartier herbs like rosemary and sage because the oil toasts their flavor, changing their raw, often bitter flavor for complex earthy freshness. It's almost like they have been roasting alongside the bird the whole time. These fried herbs give a fun crunch and appearance to your veggie sides and dress up your carved turkey.


  • fresh sage and rosemary leaves
  • neutral frying oil, like peanut or canola


In a small, deep-sided pot, heat at least 4 inches of oil over medium heat. Heat the oil to 300 F (do not exceed 325 F). I like to start by adding 1 sage leaf to test the oil temp; you are looking for a light sizzle or bubbles around the leaf. If the herb rapidly sizzles and turns brown quickly, then your oil is too hot. Lower the heat for 5 minutes and test with another sage leaf. The key here is a delicate or low temp fry to prevent burning the herbs.

Once your oil is ready, working in batches (based on the size of your pot, you don't want to overload the oil), add the sage and rosemary leaves and fry for 30 to 45 seconds, or until crisp and dark green. Transfer to a paper towel lined plate to allow to cool. Store in an airtight dry container with paper towel lining for 2 to 3 days.

Adapted from Listen to Your Vegetables by Sarah Grueneberg and Kate Heddings. Copyright © 2022 by Green Mountain Collection, LLC. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.