Golden. Gooey. Gloriously Crisp.

Fragrant sage leaves wrapped around silky ham and melting cheese, coated in a golden crust so crisp it practically crackles. Perfect as a starter, guaranteed to disappear faster than you expect.

This is a traditional Italian starter especially popular in Liguria and Toscana where sage grows abundantly and frying herbs in light batters or breadcrumbs is part of the local cucina povera tradition. 

Serves 4 (or 2 very enthusiastic snackers), Preparation time 30 mins, Cooking 20 mins

  • About 30 large sage leaves
  • 150 g cooked ham / cooked ham or deli ham 
  • 150 g Scamorza cheese (or firm mozzarella as substitute)
  • 3 medium eggs / large eggs 
  • 6 tablespoons (120 g) plain flour / all-purpose flour 
  • Breadcrumbs, as needed
  • 500 ml extra virgin olive oil or peanut oil, for deep-frying
  • Fine sea salt, to taste

Method

1. Gently wash the sage leaves and pat them completely dry. Any moisture will soften the coating — and we’re here for crunch.

2. Slice the Scamorza thinly.
Place a small piece of ham and a slice of cheese onto one sage leaf. Top with another leaf to make a neat sandwich. Press lightly so they adhere.
If needed, secure with a toothpick (remove before serving).

3. Set up three bowls:

  • Flour in the first

  • Beaten eggs in the second

  • Breadcrumbs in the third

Dust each sage sandwich in flour, dip in egg, then coat generously in breadcrumbs. Press gently so the crumbs cling well.

4. Heat the oil to 170–180°C (340–355°F).
Fry a few at a time for 1–2 minutes per side, until deeply golden and beautifully crisp.

5. Drain on kitchen paper. Sprinkle with fine salt while still hot.

Serve your Crispy Fried Sage Leaves with Ham & Cheese immediately — they’re at their peak when the coating shatters and the centre is molten.

Tips for Extra Crunch

  • Double dip in egg and breadcrumbs for a thicker crust.

  • Keep the oil temperature steady — too low and they’ll absorb oil instead of crisping.

  • Try smoked Scamorza for a subtle smoky twist.

 

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