Fried Sage Leaves
|Per serving: about||-|
|total fat||7 g|
|sat. fat||1 g|
- Portion size: 8
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.
- 1 1egg yolkegg yolks
- 3 tbsp 3tbspwater
- 1 tsp 1tspanchovy paste
- 3 tsp 3tspall-purpose flour
- 1/4 tsp 1/4tsphot pepper flakes
- 1 cup 1cupolive oil or vegetable oil
- 24 24large sage leaves, with stems
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.