Fried_herbs_onecolumn

Fried Herbs

by Kimberley S in Rouxbe Recipes

Basil, sage and parsley make good candidates for fried herbs. Delicate but crispy, fried herbs make for a beautiful garnish.

  • Serves: 1/4 cup
  • Active Time: 15 mins
  • Total Time: 15 mins
  • Comments: 5
  • Views: 3065
  • Success 100%
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Step 1: Frying the Herbs

Frying the Herbs

To fry the herbs, place the oil into a small fry pan or pot and heat over medium heat.

Make sure the herbs are clean and thoroughly dry.

Once the oil is between 275 to 300ºF (or 135 to 150ºC), fry the herbs. Using a slotted spoon, lower the herbs into the oil. Be careful of any splattering oil. Fry them for about 5 to 10 seconds or so, just until they become even in color. Transfer to a plate lined with paper towel to drain.

Fried herbs can be used to garnish a variety of dishes.

  • 1/2 cup grapeseed oil
  • 1/2 cup fresh basil, sage or parsley leaves

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Bill P

Why Grapeseed oil?

Title has it. Can other oils be used or does Grapeseed oil have a purpose?

Dawn T
Rouxbe Staff

Re: Grapeseed Oil

We usually use grapeseed oil for deep frying as it has a neutral flavor and high smoking point. Other neutral-tasting oils can be used though. Hope this helps.

Louis P

I use peanut oil for all my deep fryings. Is that a good or bad idea.

I use peanut oil for all my deep frying. Is that a good or bad idea? Also, what is the myth about Canola oil not being healthy when used as deep frying oil? Is true or false?

Dawn T
Rouxbe Staff

Re: Peanut Oil for Deep Frying

Peanut oil is a suitable choice for deep-frying as it also has a high smoking point. Refer to this drill-down on Smoking Points of Oils and Fats.

Some oils are definitely better than others and are less refined. As for the health benefits of canola oil, we are not experts in this field.

Bill P

Thanks

Ahhh! Those dang drill-downs! Sorry, I missed that one :-) Will check that out.

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