Deep-Fried Sage Leaves Recipe
Summary
Preparation Time20 MinCooking Time5 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupParty
Ingredients
| Sage leaves | 24 Large | |
| Capers | 1 Teaspoon, rinsed | |
| Anchovy paste | 1 Tablespoon | |
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| 1 free-range egg | ||
| Water | 150 Milliliter (For the batter) | |
| Plain flour | 125 Gram (For the batter) | |
Directions
Wash and dry the sage leaves.
Mash the capers with the anchovy paste and spread this mixture onto the darker green sides of 12 of the sage leaves.
Press another sage leaf on top of the filling to form a sandwich.
To make the batter, lightly whisk the egg and iced water together.
Add the flour and whisk again, leaving the mixture a bit lumpy.
Do not allow to stand.
Heat the vegetable oil in a deep saucepan or wok, until a piece of stale bread turns golden within a few seconds when dropped in.
Holding the sage leave sandwiches by the stem, carefully dip them into the batter and lightly shake off the excess.
Place the battered leaves in the hot oil a few at a time, and fry until crisp and barely golden.
This will only take a few seconds.
Drain on kitchen paper and serve immediately while warm.
Mash the capers with the anchovy paste and spread this mixture onto the darker green sides of 12 of the sage leaves.
Press another sage leaf on top of the filling to form a sandwich.
To make the batter, lightly whisk the egg and iced water together.
Add the flour and whisk again, leaving the mixture a bit lumpy.
Do not allow to stand.
Heat the vegetable oil in a deep saucepan or wok, until a piece of stale bread turns golden within a few seconds when dropped in.
Holding the sage leave sandwiches by the stem, carefully dip them into the batter and lightly shake off the excess.
Place the battered leaves in the hot oil a few at a time, and fry until crisp and barely golden.
This will only take a few seconds.
Drain on kitchen paper and serve immediately while warm.
Chef
