You would probably think, “Why on earth do you want to deep fry herbs?”, but it actually works really well as a garnish for soups or sandwiches. It adds enhanced flavour and texture.
To start off, wash the herbs in cold water and make sure they are completely dry. Then heat about 375 ml vegetable oil in a small frying pan or saucepan. When the oil hot, drop 2 or 3 sprigs of herbs into the oil. Be very careful not to burn. Also stand back as the herbs sometimes pop and can cause the oil to splatter. If you have a splatter guard, it will be a good idea to make use of it. The herbs fry for literally 10 seconds at most, then you can lift them out and drain it on absorbent paper.
Use the deep fried herbs to garnish soups, salads, sandwiches or canapes.