Tuesday, March 23, 2010

More deep-fried fun

Yesterday I mentioned two of my favorite garnishes, made super-easy by my deep fryer: fried collard greens and fried sage.

Yes, you can fry collard greens, which just proves my theory that you can fry anything. That particular piece of genius came about while looking for a creative garnish for a dish of bitter greens ravioli (sorrel, dandelion greens and arugula with a creamy ricotta sauce). Simply slice one or two collard green leaves into thin strips and fry for about thirty seconds. They're almost like vegetable chips, except softer and still retaining a nice leafy flavor underneath the fry. Warning: do NOT try this with a skillet. They spatter something awful. I'm not sure why, maybe the water content in the leaves, but this should only be attempted with an actual deep fryer. With a lid. You'll get a softly fried nest of greens, which P.S., would also make an awesome snack. Great with pasta dishes, hearty vegetable dishes, and poultry or pork.

Fried sage leaves operate on the same principle. Just drop the whole fresh sage leaves, three or four at a time, into the hot oil and fry for a few seconds. This you can do with a skillet. Also great with pasta dishes, hearty vegetable dishes, and poultry or pork--especially anything featuring sage.

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