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How to Fry Herbs

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By Ronne Day
From Fine Cooking #132, p. 87

Fried herbs make a lively, tasty garnish. As you bite what first appear to be regular leaves, they shatter in your mouth and explode with flavor. Simply sizzle whole leaves of sage, parsley, basil, or any other tender herb in about 1/4 inch of hot oil until they just start to darken, which can be in as little as a few seconds. Use a fork or small slotted spoon to transfer them to a paper towel, where they will crisp. As a bonus, you get a little flavored oil, too.

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