Instructions: Heat oil in medium saucepan over medium-high heat until it registers 350 degrees on a thermometer.

Meanwhile, whisk egg whites until just frothy. Add salt. Dip sage leaves in the egg white to lightly coat. Repeat with parsley, being sure to flatten leaves, and thyme. The herbs can be fried individually or in small bunches or clusters.

Immerse the herbs in the hot oil. Fry for 10 to 30 seconds depending on the herbs used. Remove from oil and drain on paper towels.

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