Fried Basil?
I have seen the use of fried sage leaves in recipes (usually as a garnish) but wondered if it might be possible to do the same technique with basil leaves. I assumed their texture might not lend itself to frying like the sage leaf does but I thought I'd ask!
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There's just a difference in treatment between sage & basil, because it's so much more fragile and prone to discolouration. You should first blanch the basil in boiling salted water for 5-10 seconds and quickly cool in ice water. Then dry thoroughly before frying in oil or butter.
This will set the colour for the basil and keep it a nice green colour.