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Jun 12, 2007 04:47 PM

Fried Rosemary?

Has anyone ever heard of frying rosemary or other herbs as an accompaniment/garnish to meat? Is it actually possible to batter/deep fry any herbs w/o burning?

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  1. I have sometimes fried herbs like parsley and cilantro. This is done without batter. Just drop dried herbs in hot oil. They will splatter like crazy but will come out green and crisp. I think you could do rosemary that way. If you battered them I don't think you would have a problem with them burning as long as the oil wasn't too hot. It would only take a few moments for the breading to brown.

    1. I have done this with sage, but not rosemary. It was in an Italian cookbook. It was good, but not good enough to repeat.

      4 Replies
      1. re: Merryworld

        Sage, yes. Heat a small amount of olive oil and just quickly flash fry the sage leaves. This makes an excellent garnish for soup, such as butternut squash, or atop polenta or semolina.

        I have only roasted rosemary; can't really imagine frying it only because I think it would turn brown and thereby unappealing - but of course I may be wrong!

        1. re: Vikzen

          Vikzen, you're spot on with "just quickly flash fry." The first time I did fried sage, it got away from me in the blink of an eye. A nice charred mess...with food waiting to be garnished.

        2. re: Merryworld

          There's a dessert at Casa Mono in New York that features a batter-fried bay leaf. You eat the batter but discard the leaf.

          1. re: Miss Needle

            oh i remember that...Ilan from Top Chef made that one.