Any fried herb leaf makes a delicate and tasty garnish for soups, appetizers, and more. You can also try this method with thinly sliced leeks. It adds great flavor and makes for a beautiful gourmet presentation.

Makes 12 garnishes

Ingredients:

12 large sage leaves
12 large basil leaves
1 egg
2 tablespoons water
1/8 teaspoon cream of tartar
1 cup all-purpose flour
Peanut oil

Gently wash the leaves and pat dry with paper towels. In a bowl, beat the egg until frothy. Add in the water and cream of tartar and mix. Sift the flour and pour onto a large plate. Pour the oil into a heavy bottomed sauce pan to the depth of approximately 2-inches and place over medium high heat. Once the oil is hot, dip each leaf first into the egg mixture, allowing the excess to drain off, and then toss in the flour mixture. Gently drop each leaf into the hot oil and cook until golden brown, about 1 to 2 minutes. Remove from the oil with a slotted spoon and let drain on paper towels. The leaves can be stored in an airtight container for up to 1 week.