Deep Fried Basil Leaves

Deep Fried Basil Leaves Recipe - A Flavorful Fusion from Cambodia & Italy

Region / culture: Cambodia, Italy | Preparation time: 10 minutes | Cooking time: 5 minutes | Servings: 4

Introduction

Deep fried basil leaves are a crispy and flavorful garnish that can add a unique touch to a variety of dishes. Whether sprinkled over a salad, pasta, or soup, these fried basil leaves are sure to impress your guests with their vibrant color and fresh taste.

History

The tradition of deep frying herbs like basil dates back centuries, with various cultures incorporating fried herbs into their cuisine. In Italian cuisine, fried basil leaves are often used as a garnish for dishes like pasta and risotto. In Thai cuisine, fried basil leaves are a popular topping for dishes like pad thai and green curry.

Ingredients

1 bunch of fresh sweet basil
oil for deep frying

How to prepare

Heat 2 cups of oil in a wok until it is almost smoking. Add handfuls of leaves to the wok and cook them until they turn a brilliant green and become crisp, which should only take a few seconds.
Using a slotted spoon, lift the leaves out of the wok and place them on paper towels to drain.
To serve, sprinkle the leaves over other dishes just before serving, ensuring that they retain their crispness. Alternatively, you can pass a bowl of the leaves around on their own for a unique flavor and texture experience.
It's important to note that sage and basil require slightly different treatment due to basil being more delicate and prone to discoloration. For basil, blanch it in boiling salted water for 5-10 seconds, then quickly cool it in ice water. Thoroughly dry the basil before frying it in oil or butter.

Variations

Try using other herbs like sage or parsley for a different flavor profile.
Add a sprinkle of sea salt or grated Parmesan cheese to the fried basil leaves for extra flavor.

Cooking Tips & Tricks

Make sure the oil is hot enough before adding the basil leaves to ensure they fry quickly and evenly.

- Use a slotted spoon to remove the fried basil leaves from the oil and drain them on paper towels to remove excess oil.

- For best results, fry the basil leaves in small batches to prevent overcrowding in the wok.

Serving Suggestions

Serve deep fried basil leaves as a garnish for dishes like pasta, salads, soups, or grilled meats.

Cooking Techniques

Deep frying

Ingredient Substitutions

Use olive oil or vegetable oil for frying instead of canola oil.

- Substitute other herbs like sage or parsley for the basil leaves.

Make Ahead Tips

Deep fried basil leaves are best served fresh, but you can prepare them in advance and store them in an airtight container for up to 1 day.

Presentation Ideas

Arrange the fried basil leaves in a small bowl or sprinkle them over a dish for a pop of color and flavor.

Pairing Recommendations

Pair deep fried basil leaves with dishes like caprese salad, tomato soup, or grilled chicken for a delicious combination.

Storage and Reheating Instructions

Store any leftover fried basil leaves in an airtight container at room temperature for up to 1 day. To reheat, place them in a preheated oven at 350°F for a few minutes until crispy.

Nutrition Information

Calories per serving

Each serving of deep fried basil leaves contains approximately 50 calories.

Carbohydrates

Each serving of deep fried basil leaves contains approximately 1 gram of carbohydrates.

Fats

Each serving of deep fried basil leaves contains approximately 5 grams of fats.

Proteins

Each serving of deep fried basil leaves contains approximately 1 gram of proteins.

Vitamins and minerals

Deep fried basil leaves are a good source of vitamin K, vitamin A, and manganese.

Alergens

Deep fried basil leaves may contain allergens such as gluten (if coated in flour) and soy (if fried in soybean oil).

Summary

Deep fried basil leaves are a low-carb, moderate-fat, and low-protein snack or garnish that provides a good amount of vitamins and minerals.

Summary

Deep fried basil leaves are a simple yet impressive garnish that can elevate a variety of dishes with their crispy texture and fresh flavor. Try adding these fried basil leaves to your favorite recipes for a unique and delicious twist.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was visiting my friend Maria who lived in the countryside. She had a beautiful herb garden that was bursting with fragrant basil leaves. As we sipped on iced tea in her cozy kitchen, she suddenly got up and disappeared into the garden. Curious, I followed her and found her carefully plucking fresh basil leaves from the plants.

Maria explained to me that she was going to make deep fried basil leaves, a recipe that had been passed down in her family for generations. Intrigued, I watched as she dipped the basil leaves in a light batter and fried them until they were crisp and golden brown. The aroma that filled the air was absolutely intoxicating.

As we sat down to enjoy the crispy basil leaves, I couldn't help but marvel at the burst of flavor in each bite. The combination of the fragrant basil and the crispy texture was truly a revelation. I begged Maria for the recipe, and she graciously shared it with me.

Over the years, I have made deep fried basil leaves countless times, perfecting the recipe and adding my own twist to it. It has become a staple in my kitchen, and whenever I make it, it brings back fond memories of that summer day with Maria.

To make deep fried basil leaves, you will need the following ingredients:

- Fresh basil leaves

- 1 cup of all-purpose flour

- 1 teaspoon of salt

- 1 teaspoon of garlic powder

- 1 teaspoon of paprika

- 1 cup of cold water

- Vegetable oil for frying

Start by rinsing the basil leaves and patting them dry with a paper towel. In a medium-sized bowl, combine the flour, salt, garlic powder, and paprika. Gradually add the cold water, whisking until you have a smooth batter.

Heat the vegetable oil in a deep fryer or a heavy-bottomed pot to 350 degrees Fahrenheit. Dip the basil leaves into the batter, making sure they are evenly coated. Carefully place the coated leaves into the hot oil, frying them in batches until they are golden brown and crispy.

Using a slotted spoon, remove the fried basil leaves from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve the deep fried basil leaves hot and crispy, sprinkled with a pinch of salt if desired.

The first time I made deep fried basil leaves for my family, they were blown away by the unique and delicious flavor. Since then, it has become a favorite snack in our household, especially during the summer when fresh basil is abundant.

I am grateful to Maria for introducing me to this wonderful recipe, and I cherish the memories of that summer day in her herb garden. Cooking is not just about following a recipe, but about creating memories and sharing them with loved ones. And for me, deep fried basil leaves will always hold a special place in my heart.