Grilled Winter Squash with Crispy Sage Leaves
  • 1 bunch sage leaves, removed from the larger stem, must be DRY
  • Vegetable oil, for frying
  • Sea salt
  1. Heat 1-inch of oil in a medium skillet to 350°F -or- until a cube of bread can be fried golden in 5 minutes -or- until the tip of a wooden spoon bubbles in the oil -or- until a drop of water splatters… I think you get it. Drop sage leaves in batches and fry for 1 to 2 minutes… they will go from sage green to brighter sage green and then start to get a little golden. Remove them with a slotted spoon right when they just start to get a little golden at the edges, but don’t let them color. Drain in a single layer on paper towels. If you drain them in a pile they will steam and get soggy. Sprinkle with a little fine sea salt and enjoy!
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