Fried Sage Leaves
Crisp deep-fried sage leaves are conversation stoppers at a party, not to mention an intriguing way to use up a bountiful crop of sage from your garden.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 68 |
| pro | trace |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | 0 g |
| chol | 16 mg |
| sodium | 6 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 1% |
| folate | 1% |
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1 egg yolk
3 tbsp (50 mL) water
1 tsp (5 mL) anchovy paste
3 tbsp (50 mL) all-purpose flour
1/4 tsp (1 mL) hot pepper flakes
1 cup (250 mL) olive or vegetable oil
24 large sage leaves (with stems)
Preparation:
In bowl, whisk together egg yolk, water and anchovy paste until combined; whisk in flour and hot pepper flakes. Let stand for 5 minutes.
In saucepan or small deep skillet, heat oil over medium heat until deep-fryer thermometer registers 325°F (160°C). Holding stem, dip sage leaf into batter until well coated; deep-fry, in batches and turning once, until golden brown, about 2 minutes. Drain on paper towels.
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