1. Pour a small amount of olive oil into a small sauté pan, using just enough to cover the bottom of the pan. Heat the oil over medium heat. If the oil starts to smoke, reduce the heat. 00:20
2. While the oil heats, use a pair of scissors to cut a few leaves from the bunch of herbs. 00:32
3. Delicately place the herb leaves in the oil. Let the leaves fry for a few seconds on each side, turning them with tongs while cooking. When the leaves begin to brown, remove them from the oil and place them on a paper towel-lined plate. Fry in batches to avoid overcrowding. 01:28
4. Season the herbs with salt and pepper and serve as desired. 02:20
What You'll Need
- Small sauté pan
- Paper towel lined plate
- Fresh herbs
- Olive oil for frying
- Salt and pepper to taste
Fried herbs make a great garnish for a variety of dishes including soups, salads, grilled chicken, and mashed potatoes. Frying gives the herbs a deeper, smokier flavor and a crisp, crunchy texture.
Chef Kelly notes that any type of herb can be fried using this technique. She suggests picking an herb based on the dish being prepared. Some great herbs to fry include basil, rosemary, thyme, parsley, and cilantro. To learn more about herbs, visit her "An Overview of Fresh and Dry Herbs" tutorial located at the bottom of the page.
Because fresh herbs contain moisture they will bubble when they come in contact with hot oil. To avoid getting burned, be careful when placing the herbs in the oil.