Fried Sage Leaves

Tested Till Perfect

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%
    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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