Fried rosemary!

[Phentex]

Who knew it could be so delicious?! Had it as a garnish over the catfish last night and I could have eaten the rosemary by itself as a snack. I can imagine it would be very good over any kind of potato.

WHAT OTHER HERBS SHOULD I FRY?!!!

[packman]

1. Sage leaves -

in olive oil until crisp. Lightly salt them and eat as crisps, but great crushed garnish over pork chops.

[Phentex]

2. Sounds good!

why didn't you tell me this sooner?

[elleng]

3. Funny, I use it in the Balsamic chicken,

pick it at next door neighbor's garden (went out in the rain yesterday to do so!)
It's not my favorite, tho. HOW fry it?

[Phentex]

6. See below!

[northoftheborder]

4. Did you stir-fry or deeper fry, and in what? olive oil?

I want to try that - I have so much rosemary. And the sage leaves sound good too.

[Phentex]

5. Heat a thin layer of olive oil on medium high...

once hot enough that a pinch of rosemary sizzles in the pan, add the rest in a single layer. (Stems removed prior to cooking.) Cook, stirring occasionally 2 to 3 minutes or until pale green and slightly crispy. Leaving oil in the pan, use a slotted spoon to transfer the fried rosemary to a plate lined with paper towels. Immediately season with salt and pepper.

I'm guessing sage would work the same way.

[flamin lib]

7. What else to fry?

EVERYTHING! Parsley, thyme, oregano, cilantro or what ever grows in your garden. I like Mexican Marigold--sort of like French Tarragon but peppery and a lot easier for me to grow.

Crispy is gooooood.