Ger-Nis INTERNATIONAL, LLC

Hot Herb Trends: Fried Herb Leaves

At Ger-Nis, we can’t imagine that there is any herb lover out there who fails to appreciate the newest trend in hot herbs – fried herb leaves! They are the best of two great worlds – fried foods and fresh herbs! Fried herb leaves are taking the modern food world by storm even though they have been used throughout traditional cooking for years, especially in Italian and Mediterranean foods. The beauty of the fried herb leaf in today’s cuisine is that it is not only a garnish but is also incorporated into the meal. This makes the herbs extravagantly special and allows the tastes and flavors of the herbs to explode when they are paired with food that complements their simple, crunchy texture and fresh taste.

The possibilities are endless because different flavoring agents such as oil, spices or the herbs by themselves, can enhance a special or simple meal. Whether they are used as appetizers, a garnish, to flavor heavy or light meals or liven up desserts, this hot herb trend is here to stay.

Basic Fried Herb Leaves Medley

1/4 cup all purpose flour
1 teaspoon coarse sea salt plus extra for garnish
1 teaspoon lemon zest, grated fine and dried
Pinch of white pepper
2 egg whites
1 cup olive oil
A few sprigs of each of the following:
Fresh parsley leaves with 1 inch stems
Fresh thyme leaves with 1 inch stems
Fresh sage leaves with just a little stem
Fresh chives, cut 2 inches long

Heat olive oil in a medium fry pan on medium high heat.Mix the flour, 1 teaspoon of salt, white pepper and lemon zest in a medium mixing bowl until combined very well. Beat egg whites in a separate flat bowl. Dip one sprig of the fresh herbs at a time in the egg white and then the flour. Make sure the egg white and the flour get all over the herbs. Then, drop the sprigs into hot oil. Cook the herbs flipping them often until golden brown. Place on paper towels to catch oil and sprinkle with salt.Serve over vegetables, pastas, meats or fish.

Fried Chives

1/4 cup all purpose flour
1 teaspoon coarse sea salt plus extra for garnish
Pinch of white pepper
Zest of 1 lime, grated finely and dried
2 egg whites
1 cup olive oil
About a handful of fresh chives, cut 3 inches long

Heat olive oil in a medium fry pan on medium high heat.Mix the flour, 1 teaspoon of salt, white pepper and lime zest in a medium mixing bowl until combined very well. Beat egg whites in a separate bowl. Dip the fresh herbs, one sprig at a time, in the egg white and then the flour making sure the egg white and the flour get all over the herbs. Drop the sprigs into the hot oil. Cook the herbs flipping them often until golden brown. Place on paper towels to catch oil and sprinkle with salt. Serve alongside sweet potato fries or over mashed potatoes.

Spicy Fried Cilantro Leaves

1/4 cup corn flour
1 teaspoon coarse sea salt plus extra for garnish
Pinch of white pepper
Zest of 1 lime grated finely and dried
2 egg whites
1 cup corn oil
About a handful of fresh cilantro leaves with a bit of stem
1 jalapeño peppers sliced
Half of a lime

Heat oil in a medium fry pan on medium high heat.Mix the flour, 1 teaspoon of salt, white pepper and lime zest in a medium mixing bowl until combined very well. Beat egg whites in a separate bowl. Dip one sprig of fresh herbs at a time and then the sliced jalapeños in the egg white and the flour making sure the egg white and the flour get all over the herbs and jalapeños. Then, drop them into the hot oil. Cook them flipping often until they are golden brown. Place on paper towels to catch oil and sprinkle with salt and lime juice. Serve over guacamole, on top of tacos or over a grilled chipotle flank steak

Sweet Fried Basil Leaves

1/4 cup all purpose flour
1 teaspoon sugar plus extra for garnish
Pinch of cardamom
2 egg whites
Handful of large basil leaves

Heat oil in a medium fry pan on medium high heat.Mix the flour, 1 teaspoon of sugar and pinch of cardamom in a medium mixing bowl until combined very well. Beat egg whites in a separate bowl. Dip the basil leaves one sprig at a time in the egg white and then the flour making sure the egg white and the flour get all over the leaves. Then, drop them into the hot oil. Cook the leaves flipping them often until golden brown. Place on paper towels to catch oil and sprinkle with sugar.Serve over fruit tarts, ice cream or a top a cake.