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Deep-Fried Basil Leaves

(Photo by FotoosVanRobin/Flickr)

(Photo by FotoosVanRobin/Flickr)


1 bunch of fresh sweet basil
oil for deep frying


If the leaves are from your own garden or are organically grown and you
know they have not been sprayed, there is no need to wash them. If they
have been washed, dry them as thoroughly as possible. Strip Leaves from

Heat 2 cups oil in wok until almost smoking and drop in handfuls of
leaves so they turn brilliant green and crisp in seconds. Lift onto
paper towels with a slotted spoon. Serve quickly, sprinkled over other
dishes just before serving so the leaves don't have time to lose their
crispness. Or pass a bowl of them around on their own for a new
sensation in flavor and texture.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

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